Pan-Seared Cod with Herbed Quinoa

• 4 cod fillets (6oz each)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil

• 1 lemon (zested and juiced)
• 2 cups fresh baby spinach
• 1/4 cup fresh parsley, chopped
• Salt and cracked black pepper

1. Cook the quinoa by simmering in broth for 15 minutes, then fluff with a fork.

2. Pat cod fillets completely dry with paper towels and season with salt and pepper.

3. Heat olive oil in a non-stick pan over medium-high heat. Sear cod for 3-4 minutes per side until opaque.

4. Stir lemon zest, juice, and spinach into the warm quinoa until wilted.

Stewart’s Secret: Always pat your fish dry before it hits the pan. Moisture is the enemy of a golden, crisp sear. If the fillet is wet, it will steam rather than brown.