Dinner Salad with Baked Cod, Quinoa and Asian Dressing
You’ve saved a piece of baked Hazelnut Cod from Tuesday. You’ll just need to warm it and break it over fresh crisp dinner salad fixings. Here’s an express meal that’s satisfying, refreshing and nourishing. Enjoy!
Grocery List: Dinner Salad with Baked Cod
Dinner Salad with Baked Cod, Quinoa and Asian Dressing
Produce
garlic(if needed)
sweet onion
red or green leaf lettuce(if needed)
fresh basil or cilantro leaves
green bell pepper (if needed)
1 cucumber
1 carrot
16 cherry tomatoes (if needed)
one orange
1 piece fresh ginger
Canned/Dried Foods
low sodium vegetable broth (if needed)
sesame oil(if needed)
low sodium soy sauce or tamari(if needed)
rice wine vinegar(if needed)
Prepared mustard (if needed)
Asian pepper sauce(if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
leftover cooked quinoa(in fridge at home)
Leftover cod fillet(in fridge at home)
Nutritional Value: Dinner Salad with Baked Cod and Asian Dressing
Baked Cod and Quinoa Dinner Salad
Nutritional Analysis
Per Serving
Calories: 500
Protein: 37 g
Carbohydrates: 63 g
Total Fat: 11 g
(Saturated Fat:) 1.5 g
Dietary Fiber: 17 g
Cholesterol: 65 mg
Sodium: 800 mg
% calories from fat: 20.4 %
Serving Size:
1 large dinner salad with 4 oz. baked cod and 1/2 C. cooked quinoa topped with 1.1 oz. Asian dressing.
Served with 1 slice sprouted wheat toast and 1/2 an orange on the side.
