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Tuesday, 13 June 2017

Baked Lemon Cod with Quinoa Tabbouleh...


Are you looking for a new healthy recipe for dinner?

Today I am sharing a healthy meal idea from Rapeseed Oil Benefits:
Baked Lemon Cod with Quinoa Tabbouleh.

A healthy, balanced diet, active lifestyle and good sleep can help you feel refreshed and look great!



Baked Lemon Cod with Quinoa Tabbouleh:

Our Lemon Cod recipe tastes great and is also low in fat, saturated fat, salt, and contains whole grain. You can swap the quinoa for couscous or bulgar wheat if you fancy something a bit different.

Tasty..

Ingredients:
  • 200g quinoa
  • Zest and juice 1 lemon
  • 4 tomatoes, diced
  • 25g pack parsley, chopped
  • 4 x 200g cod loins
  • 2 tbsp cold-pressed rapeseed oil

Method:
  1. Preheat the oven to 200°C, gas mark 6.
  2. For the tabbouleh, cook the quinoa in boiling water for 15 minutes, drain and cool under cold water. Mix in the lemon juice, tomato and parsley. Season with black pepper.
  3. Meanwhile, place the cod on a lightly greased baking tray. Mix together the rapeseed oil and lemon zest, season with black pepper and drizzle over the cod. Bake for 15-20 minutes until just cooked through.
  4. Serve the cod on a bed of the quinoa tabbouleh.

Cooking Tips:
  • Try swapping the quinoa with bulgur wheat or couscous.

Recipe courtesy of rapeseed oil Benefits.

Fancy making this Baked Lemon Cod with Quinoa Tabbouleh recipe?

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4 comments

  1. This looks so nice, perfect for a summer meal in the garden. x Jacqui mummabstylish

    ReplyDelete
  2. I like the idea of swapping quinoa for bulgur in tabbouleh.

    ReplyDelete
  3. The Tabbouleh makes this dish for me, I just love it! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    ReplyDelete
  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing with us and enjoy your new Red Plate!
    Miz Helen

    ReplyDelete

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