Honey-Pom Red Pepper Alaska Cod Quinoa & Lentil Bowl

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

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.