Citrus Cod Quinoa Chickpea Power Bowl

This citrus‑infused cod bowl blends flaky cod, protein‑rich chickpeas, and nutty quinoa for a satisfying, low‑carb meal. A quick 30‑minute prep keeps dinner time short without sacrificing flavor. The bright lemon‑garlic sauce unlocks every bite, making it a family‑friendly favorite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 cod fillets (6 oz each)
• 1 cup quinoa, rinsed
• 1 cup canned chickpeas, rinsed & drained
• 1 cup baby spinach
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• zest of 1 lemon
• juice of 1 lemon
• 1 tbsp chopped fresh parsley
• salt & pepper to taste

Instructions

1. 1. Pre‑heat oven to 400°F (200°C). Pat cod fillets dry and season with smoked paprika, salt, and pepper.
2. 2. Toss chickpeas with 1 tsp olive oil, lemon zest, salt, and pepper; spread on a sheet pan.
3. 3. Roast chickpeas for 15 minutes until golden and slightly crispy.
4. 4. While chickpeas roast, steam or microwave quinoa until fluffy (about 10 minutes).
5. 5. Brush cod fillets with the remaining olive oil and place on the pan with chickpeas; bake 12‑14 minutes until fish flakes easily.
6. 6. In a small bowl whisk together minced garlic, lemon juice, and a pinch of salt to make a bright sauce.
7. 7. Divide quinoa among 4 bowls; top with roasted chickpeas, baby spinach, and baked cod.
8. 8. Drizzle garlic‑lemon sauce over the bowl, garnish with fresh parsley, and serve immediately.
9. 9. Optionally, add a splash of extra olive oil for richer flavor.

Chef's Note

Use pre‑cooked quinoa from last night's dinner to shave 5 minutes off prep time without sacrificing texture.

Make-Ahead Tips

Store assembled bowls (without sauce) in airtight containers for up to 2 days in the fridge; add sauce fresh before serving.

Substitutions

Replace cod with tilapia or salmon; swap chickpeas for edamame or lentils; use kale instead of baby spinach for extra greens.