Lemon Herb Baked Cod with Quinoa Pilaf

Preheat oven to 400°F (200°C).

Rinse 1.5 cups of quinoa under cold water until water runs clear. Drain well.

Finely dice 1 medium shallot and 1 medium red bell pepper.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent.

Add the rinsed quinoa to the saucepan and toast for 1-2 minutes, stirring frequently.

Pour in 3 cups of vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

While quinoa cooks, prepare the cod. Pat 1.5 pounds of cod fillets dry with paper towels and place in a baking dish.

Mince 3 cloves of garlic and finely chop 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, and 2 tablespoons fresh parsley.

Zest and juice 1 lemon. Slice the second lemon into thin rounds.

In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, 2 tablespoons lemon juice, minced garlic, 1 tablespoon Dijon mustard, and 1/4 cup white wine.

Season the cod with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the lemon-herb mixture over the fish.

Top the cod with lemon slices and sprinkle with half of the chopped herbs.

Bake the cod in the preheated oven for 15-18 minutes, or until fish flakes easily with a fork.

While the cod bakes, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, stirring frequently. Set aside.

When the quinoa has absorbed all the liquid, remove from heat and let stand covered for 5 minutes.

Fluff the quinoa with a fork, then stir in the diced red bell pepper, 2 cups baby spinach, toasted pine nuts, 2 tablespoons capers, remaining chopped herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Cover the quinoa pilaf for 2-3 minutes to allow the spinach to wilt from the residual heat.

Serve the baked cod over the quinoa pilaf, garnishing with any remaining herbs and a squeeze of fresh lemon juice if desired.