Dinner
Lunch
Cod with quinoa, green beans, and beetroot
Ingredients
- 180 g raw cod/hake
- 30 g dry quinoa
- 180 g green beans
- 100 g beetroot
- 5 g olive oil
- 15 g lemon
- 10 g hemp seeds
Allergens
- Fish
Nutrition per serving
- Energy
- 461 kcal
- Protein
- 46 g
- Carbohydrates
- 44 g
- Fat
- 13 g
- Fibre
- 11 g
Preparation
Rinse the quinoa and boil it in water according to the instructions on the packaging.
Bake the beetroot first for 10–12 minutes at 200°C.
Reduce the temperature to 190°C, place the fish in a separate tray, and continue baking both at the same time for another 12–20 minutes, depending on the type and thickness of the fish.
Steam the green beans for 7–9 minutes.
Arrange all the foods on the plate, then add the oil, lemon, and hemp seeds.
