Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Rice & Quinoa Veggie Bowl with Lemon Chive Cod

  • Servings: 4
  • Difficulty: easy
  • Print
  • 1 cup sprouted rice & quinoa blend, cooked according to package directions
  • 8 oz. fresh green beans
  • 2 T. olive oil
  • zest of 1 lemon, plus 1/4 cup fresh juice
  • 1 T. chopped fresh chives
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/8 tsp. salt
  • 1 1/3 cups matchstick-cut carrots
  • 1/3 cup chopped sun-dried tomatoes
  • 1 T. sesame seeds
  • 4 small pieces of cod fillet
  • salt and pepper
  • olive oil spray
  1. Bring a large pot of water to a boil.  Add beans and cover pot.  Reduce heat to medium-high and simmer for 3 minutes.  Drain and run cold water over the beans until they have cooled somewhat.  Cut beans in half crosswise.
  2. In a medium bowl, whisk together 2 T. oil, lemon zest and juice, chives, mustard, honey and salt.  In a large bowl, combine the cooked rice and quinoa blend, beans, carrots, tomatoes and sesame seeds.  Add about 3/4 of the dressing and toss well.  Divide among 4 bowls.
  3. Heat a non-skillet over medium heat.  Spray with olive oil spray.  Season the fish with salt and pepper then lightly brown on both sides until opaque in the thickest part, about 3-4 minutes per side.  Top each bowl with fish and drizzle with remaining vinaigrette.  Can be served over a bed of Spring lettuces, if you like.

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