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Lemon-Garlic Baked Cod with Quinoa
Ingredients
  • subheading: FOR THE QUINOA:
  • 1 ½ cups water
  • ½ teaspoon fine salt, divided
  • 1 cup (6 ½ ounces) uncooked quinoa, preferably tricolor
  • subheading: FOR THE COD:
  • 4 (1 ½-inch thick) skinless cod filets (5 to 6 ounces each)
  • 2 teaspoons cornstarch
  • ¼ teaspoon freshly ground black pepper
  • 1 lemon
  • ½ cup extra-virgin olive oil
  • 3 cloves garlic, minced or grated
  • Pinch of sweet paprika
  • Pinch of cayenne pepper (optional)
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