Sunday, September 7, 2014

Fish & Quinoa

So the fire alarm in my building went off today. At 7:47 a.m.

I'm assuming it was a false alarm, but we weren't actually informed otherwise. Ten minutes after the piercing sound woke me up from my deep sleep, the torture stopped and everyone walked back into the building. I followed, dragging my feet up the five flights of stairs to my apartment.

The only upside--if any--to this terrible event was the head start I got on my studies. But I guess that's  up for debate.

Anyways, tomorrow is the first day of my third week of law school. So far so good. Yes, I'll admit there is a lot of reading involved, but call me a law nerd, because I've mostly enjoyed it--except for the uber-overwhelming and seemingly infinite amount of property terms.

On another note, I've figured out a way to go grocery shopping without a car: my backpack, two bike bags and an extra reusable bag. Thankfully the bike ride is only about five minutes because the extra weight really does kick in.

Here is my dinner from tonight: grilled cod with caramelized onions and orange-avocado salsa and carrot zucchini quinoa. On hindsight, I probably would've paired the fish with a cucumber salad or something fresh, but I wanted to cook quinoa for leftovers during the week. It's all about practicality now that I'm a lawyer-in-training. Enjoy!

Cod with orange, avocado and onions (adapted from Bon Apetit: Fast Easy Fresh Cookbook).
Makes 2 servings.
Active time: 15 minutes. Total time: 25 minutes.

  • 1 medium navel orange
  • 1/2 cup avocado cubes (about 1/3-inch)
  • 2 teaspoons minced jalapeño 
  • 2 teaspoons lime juice
  • 2 teaspoons coconut oil
  • 1/2 cup chopped red onion
  • 2  6 oz. cod fillets
  • Parsley for garnish
  1. Cut and peel orange ,removing white pit; carefully separate sections and cut in half. Combine orange sections, avocado, jalapeño and lime juice in a small bowl; stir gently to blend. Season with salt and pepper.
  2. In a medium skillet, heat coconut oil over medium heat. Add onions and cook, stirring occasionally for about 5 minutes, or until slightly browned. Sprinkle fish with salt and pepper; transfer to skillet and sauté until brown and cooked through, about 5 minutes on each side. 
  3. Serve fish topped with salsa; garnish with parsley. 
Spiced carrot and zucchini quinoa (adapted from Bon Apetit: Fast Easy Fresh Cookbook).
Makes 4 servings.
Active time: 20 minutes. Total time: 30 minutes.
  • 2 cups water
  • 1 cup quinoa, rinse and drained
  • A pinch of salt
  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and cut into small cubes
  • 1 medium zucchini, cut into small cubes
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  1. Combine first four ingredients in a large saucepan over medium-high heat and bring to a boil. Lower heat to medium-low and cover; simmer until water is absorbed, about 20 minutes.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add carrots and sauté until tender, about 5 minutes. Add zucchini and sauté, about 3 minutes. Add paprika, cumin and cinnamon.
  3. Remove skillet from heat and add quinoa. Toss to blend and season with salt and pepper.

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