This tempting wild caught cod entrée is both flavorful and healthful. Cod provides omega-3, iron and vitamins D and B-12. Protein in the fish helps to build and repair tissues, while the citrus topping contributes flavonoid compounds. Flavonoids have been reported beneficial for human health and may play a significant role in minimizing effects of various diseases.
The Quinoa Tabbouleh with Fresh Herbs recipe is a proud result of the creativity, passion, and hard work of the talented teens involved in the Fox Valley Food for Health Teen Chef Program. These young chefs and our Executive Chef dedicated their time and energy to experimenting, adapting, and perfecting this recipe, as well as many others, to reflect our community’s unique nutritional philosophy.
Fresh, crunchy, and bright best describes this healthy, plant-based quinoa side dish. Quinoa is a whole-grain, nutrient-dense addition to serve with the cod; one cup cooked quinoa has 222 calories, 8 grams of complete protein, and 5 grams of dietary fiber. Quinoa is a unique plant-based protein because it is a “complete” protein that provides all nine essential amino acids. Cook quinoa as a breakfast cereal topped with fresh fruit, substitute quinoa in a stir-fry, replace the pasta in your favorite dish, or add a handful of quinoa to your favorite soup or salad recipe. A lifestyle rich in whole grains and dietary fiber has been shown to reduce the risk of certain cancers, heart disease, obesity, and type 2 diabetes.
