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Sautéed White Fish with Balsamic Quinoa, Spinach & Strawberry Salad.

  • 1 (5 oz) pkg
    baby spinach
  • 16 fl oz
    chicken or vegetable broth
  • 1 lb
    cod fillet
  • 1 cup
  • 1 (16 oz) pkg
    all-purpose flour
    balsamic vinegar
    black pepper
    extra virgin olive oil
  • 1
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 2
    Heat a skillet over medium heat.
  • 3
    Season fish with dill, salt, and pepper. Dust both sides with flour.
    1 tsp dill
    ¼ tsp salt
    ¼ tsp black pepper
    2 tbsp all-purpose flour
  • 4
    Coat bottom of skillet with oil. Add fish and cook until golden, 2-3 minutes per side.
    about 2 tbsp extra virgin olive oil
  • 5
    In a large bowl, prepare salad dressing by whisking together oil, vinegar, basil, salt, and pepper.
    3 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    1 tsp basil
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Wash and dry spinach. Thinly slice leaves crosswise into ribbons and add to bowl with dressing.
    1 (5 oz) pkg baby spinach
  • 7
    Wash strawberries, trim tops, and medium dice. Add to bowl.
    1 (16 oz) pkg strawberries
  • 8
    Uncover quinoa and fluff with a fork. Add to bowl and toss salad.
  • 9
    To serve, place fish and salad on a plate. Enjoy!