Name: Sautéed White Fish with Balsamic Quinoa, Spinach & Strawberry Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 708 ml chicken or vegetable broth; 0.681 kg cod fillet; 1 ½ cups quinoa; 1 ½ (454 g) pkgs strawberries; all-purpose flour; balsamic vinegar; basil, dried; black pepper; dill, dried; extra virgin olive oil; salt

Sautéed White Fish with Balsamic Quinoa, Spinach & Strawberry SaladSautéed White Fish with Balsamic Quinoa, Spinach & Strawberry Salad — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

708 ml chicken or vegetable broth

0.681 kg cod fillet

1 ½ cups quinoa

1 ½ (454 g) pkgs strawberries

all-purpose flour

balsamic vinegar

basil, dried

black pepper

dill, dried

extra virgin olive oil

salt

Instructions

In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Heat a skillet over medium heat.

Season fish with dill, salt, and pepper. Dust both sides with flour.

Coat bottom of skillet with oil. Add fish and cook until golden, 2-3 minutes per side.

In a large bowl, prepare salad dressing by whisking together oil, vinegar, basil, salt, and pepper.

Wash and dry spinach. Thinly slice leaves crosswise into ribbons and add to bowl with dressing.

Wash strawberries, trim tops, and medium dice. Add to bowl.

Uncover quinoa and fluff with a fork. Add to bowl and toss salad.

To serve, place fish and salad on a plate. Enjoy!

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