Directions:
Step 1:
Prepare the quinoa and lentils
Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.
Step 2:
Prepare veggies
Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred.
Step 3:
Cook fish
Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.
Step 4:
For each serving
Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with ½ of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with ¼ cup dressing. Garnish with cilantro and a lemon wedge, if desired.
Ingredients:
For the sauce:
Prepared or bottled balsamic/honey dressing
Pomegranate seeds
For the grains:
2 cups cooked red (or tri-color) quinoa
2 cups cooked red (or green) lentils
Salt and pepper, to taste
2 Tbsp extra virgin olive oil
For the veggies:
4 cups (about 20 oz.) Brussels sprouts, halved
1 Tbsp. extra virgin olive oil
Salt and pepper, to taste
For the fish:
4 (4-5 oz ea) wild Alaska cod fillets
For the greens:
8-12 cups mixed greens
