Cod with Chorizo & Quinoa

Instructions

1. Prepare the Cod

   5 min hands-on

   • Preheat the oven to 220°C (428°F).
   • Pat the cod fillets dry and place on a baking tray lined with parchment paper.
   • Season with salt, black pepper, and smoked paprika.
   • Grate half of the garlic over the fish and drizzle with olive oil.
   • Rub the spices and garlic into the cod and set aside.

2. Cook the Quinoa

   5 min hands-on15 min waiting

   • Rinse the quinoa thoroughly under cold water.
   • Combine quinoa with a 2:1 water ratio in a pot and add a pinch of salt.
   • Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.
   • Fluff with a fork and keep warm.

3. Roast the Cod

   2 min hands-on12 min waiting

   • Bake the prepared cod fillets for 10–11 minutes until opaque and flaky.
   • Remove from the oven and let rest for a minute.

4. Prepare Chorizo-Pea Relish

   12 min hands-on

   • Heat a small frying pan over medium heat and add diced chorizo.
   • Cook for 5–6 minutes until crispy.
   • Add diced shallots and half of the remaining minced garlic.
   • Sauté for 2 minutes until softened.
   • Stir in distilled vinegar and soybeans, cooking for 2–3 more minutes.
   • Remove from heat and stir in half of the chopped chives.

5. Make Lemon Garlic Yogurt Sauce

   4 min hands-on

   • Mix Greek yogurt with remaining minced garlic, lemon zest, and a pinch of salt.
   • Stir until smooth and creamy.
   • Slice the lemon into wedges for serving.

6. Assemble the Dish

   4 min hands-on

   • Divide cooked quinoa among serving bowls.
   • Place roasted cod on top of the quinoa.
   • Spoon chorizo-pea relish over the fish.
   • Drizzle with lemon garlic yogurt sauce and sprinkle with remaining chives.
   • Garnish with a lemon wedge.
   • Cooking tips:
   • To achieve a crispy texture on the chorizo, ensure the pan is preheated before adding the sausage, and avoid overcrowding the pan.
   • For fluffy quinoa, let it sit covered for 5 minutes after cooking, then fluff it gently with a fork.
   • Taste the yogurt sauce before serving and adjust the salt or lemon zest to your preference.
   • If using frozen green soybeans, defrost them by pouring boiling water over them and letting them sit for 5 minutes, then drain thoroughly.