Almond-Crusted Cod with Snap Peas & Radish-Red Quinoa Salad

Instructions

Cook the quinoa:

1. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:

1. While the quinoa cooks, wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Cut the radishes into wedges. Peel and thinly slice the garlic. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Snap off the snap pea stems; pull off the string that runs the length of the pod. Pick the mint off the stems; discard the stems.

Cook the radishes:

1. While the quinoa continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the garlic and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the sliced almonds and lemon zest. Cook, stirring frequently, 45 seconds to 1 minute, or until fragrant. Transfer to a large bowl. Wipe out the pan.

Finish the quinoa:

1. To the bowl of cooked radishes and toasted almonds, add the cooked quinoa, half the mint (roughly chopping the leaves just before adding), the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste. Stir to thoroughly combine. Set aside in a warm place.

Coat & cook the cod:

1. Place the almond flour on a plate. Pat the cod fillets dry. Cut each into 3 equal-sized pieces; season with salt and pepper and coat in the almond flour, tapping off any excess. In the pan used to cook the radishes, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets; cook 2 to 3 minutes. Flip the fillets; add the butter. Cook, occasionally spooning the butter over top, 2 to 3 minutes, or until cooked through; transfer to a plate. Wipe out the pan.

Cook the snap peas & plate your dish:

1. In the same pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Add the snap peas. Cook, 1 to 2 minutes, or until bright green and slightly softened. Remove from heat. Divide the finished quinoa, snap peas and almond-crusted cod between 2 dishes. Garnish with the remaining mint and lemon wedges. Enjoy!