Cod with Green Chile Crust, Roasted Root Vegetables and Quinoa

Ingredients

• 250 g Carrots (Peeled and chopped into 1-inch pieces)
• 250 g Parsnips (Peeled and chopped into 1-inch pieces)
• 300 g Sweet Potato (Peeled and chopped into 1-inch cubes)
• 1 medium Red Onion (Peeled and cut into wedges)
• 4 cloves Garlic (Peeled and lightly smashed)
• 3 tbsp Olive Oil (Extra virgin recommended)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary (Crushed slightly to release flavor)
• 1 tsp Sea Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat oven and prepare baking sheet. Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Prepare the vegetables. Wash, peel, and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces. Cut the red onion into wedges. Peel the garlic cloves and gently smash them with the flat side of a knife to release their aroma.

3. 3

   Season the vegetables. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Toss thoroughly until every piece is evenly coated.

4. 4

   Roast the vegetables. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning. Roast for 35-40 minutes, flipping them halfway through, until they are tender and have beautifully caramelized, golden-brown edges.

5. 5

   Garnish and serve. Remove the baking sheet from the oven. Sprinkle with fresh, chopped parsley. Serve immediately as a warm and flavorful side dish.

Ingredients

• 1 cup White Quinoa (Any color of quinoa will work)
• 2 cup Water (Or use vegetable/chicken broth for more flavor)
• 1 tbsp Olive Oil (Optional, for toasting)
• 0.5 tsp Salt (Adjust to taste)

Instructions

1. 1

   Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.

2. 2

   Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.

3. 3

   Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.

4. 4

   Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.

5. 5

   After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.

6. 6

   Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.