Chipotle cod with zesty quinoa
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Chipotle cod with zesty quinoa
Spice up your midweek meal plan with juicy cod coated in a smoky chilli marinade served with zippy quinoa
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
402Kcal
Fat
8gr
Saturates
1gr
Carbs
45gr
Sugars
9gr
Fibre
11gr
Protein
33gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tbsp chipotle paste
- 2 tsp olive oil
- 1 tsp runny honey
- ¼ tsp ground cumin
- 2 x 125g cod fillets
- 1 x 198g tin sweetcorn, thoroughly drained
- 1 x 215g tin kidney beans, rinsed and drained
- 1 x 250g pack pre-cooked red and white quinoa (we used Merchant Gourmet Simply Cooked)
- juice of 1 lime, plus wedges to serve
- small handful of coriander, finely chopped, plus extra leaves to garnish
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, combine the chipotle paste, 1 teaspoon of the oil, the honey and cumin with some seasoning. Add the fish, turning to coat, then cover and leave to marinate for 5 minutes. Transfer the fish to a baking tray and bake for 10-12 minutes, until just cooked through.
- Meanwhile, heat the remaining oil in a large frying pan over a high heat. Once hot, add the sweetcorn in an even layer. Leave for 1 minute, stir, then leave for a further minute. Stir again and continue to stir for another minute until most of the corn is lightly charred. Reduce the heat to medium and add the kidney beans, cooking for a further minute, then stir in the quinoa with a splash of water and continue to cook for 2 minutes, until heated through. Remove from the heat and stir through the lime juice and the chopped coriander. Season to taste.
- Serve the quinoa with the cod and extra coriander leaves, with lime wedges on the side.
