Mediterranean Baked Cod with Quinoa Tabbouleh and Sauteed Spinach

Step 1: Prepare the quinoa

Cook the quinoa according to package instructions. Fluff with a fork and set aside to cool.

• 1 cup quinoa

Step 2: Make the tabbouleh

In a large bowl, combine the cooked quinoa, chopped parsley, mint, tomatoes, and cucumber. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper. Pour the dressing over the tabbouleh and toss to combine.

• 1 cup cooked quinoa
• 1 bunch parsley, chopped
• 1 bunch mint, chopped
• 1 medium tomato, diced
• 1 cucumber, diced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper

Step 3: Sauté the spinach

In a large skillet, heat the olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.

• 1 tablespoon olive oil
• 1 bunch spinach, cleaned and trimmed
• Kosher salt and freshly ground black pepper

Step 4: Bake the cod

Preheat the oven to 400°F. Season the cod fillets with the cumin, coriander, cinnamon, salt, and pepper. Place the fillets in a baking dish and bake until the fish is opaque and flakes easily, about 12-15 minutes.

• 4 (6-ounce) cod fillets
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper