Golden Nurture Bowl with Pan-Seared Cod

Ingredients

• 2 count Cod fillets
• 0.5 cup Quinoa, uncooked
• 1.5 cup Low-sodium vegetable broth
• 1 cup Butternut squash
• 1 medium Carrot
• 1 inch piece Fresh ginger
• 2 cloves Garlic
• 1 tsp Ground turmeric
• 1 tbsp Olive oil
• 2 tbsp Fresh parsley
• 0.5 count Lemon
• 0.25 tsp Black pepper

Instructions

1. Rinse quinoa thoroughly under cold water. In a small saucepan, combine rinsed quinoa with 1 cup low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. While quinoa cooks, prepare the golden nurture sauce. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Add cubed butternut squash and chopped carrot, along with the remaining 0.5 cup low-sodium vegetable broth and ground turmeric. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until vegetables are very tender.
3. Carefully transfer the cooked vegetable mixture to a blender. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of hot water or extra broth until desired consistency is reached. Season with a pinch of black pepper.
4. Pat cod fillets dry with paper towels. Season lightly with black pepper. Heat the remaining 2 teaspoons of olive oil in a non-stick skillet over medium-high heat. Once the oil shimmers, carefully place the cod fillets in the skillet. Sear for 3-4 minutes per side, depending on thickness, until opaque and easily flakes with a fork.
5. To assemble, divide the cooked quinoa between two bowls. Spoon a generous amount of the golden nurture sauce over the quinoa. Gently place a pan-seared cod fillet on top of the sauce in each bowl. Garnish with fresh chopped parsley and a lemon wedge, if desired, for a bright finish.

Nutrition (per serving)