Fish, Meal soups and plant based
Creamy quinoa with leeks and pan seared cod
Creamy quinoa with leeks and pan seared cod is a complete meal for 4, ready in 35 minutes, rated easy, for about €4.30 per person. Quinoa cooks in broth, then gets stirred with buttery melted leeks and cream, while the cod sears skin side down to stay moist. The key is cooking the leeks gently and not overcooking the fish.
Creamy quinoa with soft leeks, a seared cod fillet on top, that makes a cozy, complete dinner.
- Total time
- 35 min
- Difficulty
- Easy
- Cost per person
- €4.30
- Calories per person
- 620 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
Quinoa simmered in broth picks up a mellow savory taste, and once stirred with cream and softened leeks, it turns almost as creamy as a risotto, minus the constant stirring. The leeks, cooked low and covered, lose their bite and become silky without browning. On top, the cod seared skin side down keeps a moist, pearly center, and a squeeze of lemon at the end wakes up the whole plate.
This is a weeknight dinner that breaks away from the usual rice or pasta, mild enough to win over anyone who isn't always in the mood for fish. Mon Chou suggests it for nights when you want one complete dish on a single plate, no side or extra protein needed. It also works well for casual guests, since it plates nicely and tastes just as good slightly warm.
The ingredients
Fish counter
- Cod fillets 4
Pantry
- Quinoaoften in the pantry 250 g
- Vegetable brothoften in the pantry 50 cl
- Olive oiloften in the pantry 1 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Leeks 4
- Lemon 1
- Chives 6 sprigs
Dairy
- Heavy cream 10 cl
- Butter 40 g
Allergens Fish, Lactose
The step by step recipe
-
Rinse the quinoa, then cook it in hot broth over low heat, covered, until the liquid is absorbed. 15 min
Once cooked, you'll see the little white germ spiral away from each grain.
-
Thinly slice the leeks and cook them in half the butter over low heat, with a spoonful of water, salt and pepper. 12 min
Keep the pan covered while cooking, the leeks turn silky without browning.
-
Stir the quinoa and cream into the leeks, and mix over low heat until creamy. 3 min
A splash of hot broth fixes the quinoa if it looks too dry.
-
Pat the cod dry, season with salt and pepper, and sear it in the oil and remaining butter, skin side down first. 8 min
Baste it with a spoonful of butter as it cooks, so it stays moist and pearly.
-
Plate the quinoa, place the cod on top, squeeze a little lemon over it and sprinkle with chives.
Grate a little lemon zest on top, it brightens up the cream.
Our tips to get it right
- Pick thin, pale leeks, they melt faster and taste milder than thick, fibrous ones.
- Take the cod out of the fridge a few minutes before cooking, it cooks more evenly and sticks less to the pan.
- Taste the quinoa before serving, it can soak up a lot of salt from the broth, so adjust seasoning at the end rather than the start.
The variations
- Swap the cod for salmon or monkfish, the searing method stays the same, only the cooking time shifts slightly.
- For a vegetarian version, skip the fish and top the creamy quinoa with a poached egg or sautéed mushrooms instead.
- To save time, use pre sliced frozen leeks instead of fresh ones, they cook a few minutes faster.
What to serve it with
- A lemony green salad
- A glass of dry white wine
- Toasted country bread
Storage
The quinoa with leeks keeps for 2 days in the fridge in a sealed container. Cooked cod also keeps for 2 days but loses its moistness, so it's best eaten the same day. Reheat the quinoa gently in a saucepan with a splash of broth or cream to bring back its creaminess.
Questions about this dish
Can you use a different fish instead of cod?
Yes, a firm white fish like monkfish or hake works well. Just adjust the searing time based on the fillet's thickness, and keep the skin on so it stays moist.
Can you make the creamy quinoa ahead of time?
You can make it a few hours ahead and reheat it gently with a splash of broth before serving. It's best to sear the cod right before eating so it stays pearly inside.
Why rinse the quinoa before cooking?
Quinoa is naturally coated in a substance that tastes bitter. A quick rinse under cold water removes it before cooking.
How do you know the cod is cooked through?
The flesh should turn opaque and flake easily into pearly layers when you check with a knife tip. About 8 minutes total in the pan is usually enough, depending on the fillet's thickness.
How long does it take to make a creamy quinoa with leeks and pan seared cod?
Count 35 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a creamy quinoa with leeks and pan seared cod?
About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a creamy quinoa with leeks and pan seared cod cost?
About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, lactose. Always check the labels of the products you buy.
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