Lemon-butter cod with cilantro-lime quinoa

Lemon-butter cod
1 1/2 pounds cod
1/2 cup butter
Juice of 1 lemon
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced

Preheat the oven to 375°F. Melt the butter in a saucepan over medium heat. Mix in the lemon juice, salt, pepper, parsley, and garlic. Bring to a boil and continue to cook, stirring, for 10 minutes. Arrange the cod fillets in one layer on a baking sheet. Cover with half of the butter mixture and cover the sheet with aluminum foil. Back 15 to 20 minutes, until fish is easily flaked with a fork, and pour the rest of the butter sauce over the cooked fish.

Cilantro-lime quinoa
1/4 cup butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 bay leaf
1 cup quinoa, rinsed and drained
2 cups chicken or vegetable stock
2 cups water
2 tablespoons lime juice
2 tablespoons cilantro, minced

Melt the butter in a large saucepan over medium heat. Add the onion and sauté for 8-10 minutes. Add the garlic and bay leaf. Add the bay leaf, stir, and cook for another 1-2 minutes. Add the quinoa and stir until fully coated. Add the stock and water. Bring to a boil. Reduce the heat and simmer for about 10 minutes, until quinoa is tender. Drain and discard the bay leaf. Stir in the lime juice and cilantro.