Enjoy this healthy and nutritious one-pan dish that perfectly aligns with the principles of the Caveman Code! This cod dish with quinoa and eggplant is easy to prepare and packed with flavor.
Ingredients:
4 cod fillets
1 cup quinoa
2 cups salt-free vegetable broth
1 large eggplant, diced
1 zucchini, diced
1 red onion, sliced into rings
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
Black pepper, to taste
Juice of half a lemon
Fresh parsley, chopped (for garnish)
Instructions:
Heat the olive oil in a large, deep pan over medium heat.
Sauté the onion and garlic: Add the minced onion and garlic to the pan and cook until they are soft and fragrant, about 5 minutes.
Add the eggplant and zucchini: Add the diced eggplant and zucchini to the pan. Cook for 5-7 minutes, until the vegetables begin to soften.
Add the quinoa and spices: Stir in the quinoa, along with the dried thyme, rosemary, and smoked paprika. Mix well so the quinoa absorbs the flavors.
Add the vegetable broth: Pour the salt-free vegetable broth into the pan and bring to a boil. Then reduce the heat and let it simmer for 15 minutes, or until the quinoa is cooked and the broth is absorbed.
Add the cod: Place the cod fillets on top of the quinoa and vegetables in the pan. Cover the pan and let it simmer for another 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
Season and serve: Drizzle the dish with the juice of half a lemon and sprinkle with black pepper to taste. Garnish with chopped fresh parsley.
This dish is not only delicious and nutritious but also easy to make and fully in line with the principles of the Caveman Code. Perfect for a healthy lunch or dinner!
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