Crispy Air Fried Cod With Herbed Quinoa And Veggie Medley Recipe

About this recipe

Kickstart your day with Crispy Air-Fried Cod with Herbed Quinoa & Veggie Medley—a hearty breakfast that combines rich flavors and balanced nutrition. The cod fillets are seasoned with Moroccan spices and air-fried to golden perfection, delivering a satisfying crunch with every bite. Paired with fluffy quinoa infused with fresh parsley and sautéed vegetables, this dish is a delightful mix of textures and tastes. It's high in protein, making it ideal for muscle recovery, and packed with fiber to support digestion. Perfect for gym-goers or anyone looking for a nutrient-rich start to their morning, this recipe is easy to prepare and sure to impress. Serve it fresh with a wedge of lemon for a zesty finish.

Ingredients

• 250G Captain Cook Dry Salted Skinless & Boneless Cod Fillets
• - Forest Whole Foods Organic White Quinoa
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Biona Capers In Olive Oil
• 250 Ml Trs Lemon Juice 250Ml
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• - Spice Kitchen Moroccan Spice Tin
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Rinse and pat dry the cod fillets, then season them with salt, black pepper, and Moroccan spices.
2. 2. Mince the garlic and mix it with olive oil and lemon juice to create a marinade for the cod.
3. 3. Coat the seasoned cod fillets in the marinade and let them rest for 10 minutes.
4. 4. Preheat the air fryer to 200°C and place the marinated cod fillets inside the basket.
5. 5. Air fry the cod fillets for 10 minutes, flipping halfway through, until golden and crispy.
6. 6. Rinse the quinoa thoroughly under cold water and drain well.
7. 7. In a saucepan, bring water to a boil, add a pinch of salt, and stir in the quinoa.
8. 8. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for 15 minutes until tender and the water is absorbed.
9. 9. Dice the carrots, cucumber, and mooli radish into small bite-sized pieces.
10. 10. Heat a small amount of olive oil in a skillet and sauté the carrots and mooli radish for 5 minutes.
11. 11. Combine the cooked quinoa with the sautéed vegetables, fresh cucumber, and chopped parsley.
12. 12. Adjust seasoning in the quinoa mix with salt and pepper to taste, then fluff with a fork.
13. 13. Plate the crispy cod fillets alongside the herbed quinoa and veggie medley.
14. 14. Garnish with a sprig of parsley and a wedge of lemon before serving.