Cod, Quinoa, and Lemon Bowl

1. 1 Cod filletpack 600 g ≈ $9.00 180 g
2. 2 Quinoapack 500 g ≈ $5.00 65 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 50 g
4. 4 Cherry tomatoespack 250 g ≈ $2.50 100 g
5. 5 Olivespack 300 g ≈ $3.00 30 g
6. 6 Lemon≈ $4.65 per kg 35 g
7. 7 Olive oil 12 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Italian herbs 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the quinoa², cover with 140 ml water, season with salt, and cook for 15 minutes until tender. Let stand covered for 5 minutes.

2. Preheat the oven to 190 °C. Season the cod¹ with salt and pepper, and drizzle with 5 ml olive⁵ oil and the juice of part of the lemon⁶.

3. Bake the cod¹ for 12–15 minutes, until the flesh is opaque and flakes easily with a fork.

4. Halve the cherry⁴ tomatoes, slice the olives⁵ into rings, and leave the spinach leaves whole or tear them roughly.

5. Mix the remaining olive⁵ oil with the lemon⁶ juice and Italian herbs.

6. Spread the quinoa² as the base in a bowl. Arrange the cod¹, spinach, cherry⁴ tomatoes, and olives⁵ in sections on top.

7. Drizzle with the lemon⁶ dressing and serve warm.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.