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Panko-Crusted Cod with Quinoa

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Prep Time

10 minutes

Cook Time

23 minutes

Servings

4-6

Ninja<sup>®</sup> Foodi<sup>™</sup> 6.5-qt. | The Pressure Cooker <cdbr/><cmbr/>that Crisps™ (OP302)

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Model #: OP302

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Ingredients

  • 1 1/2 cups white quinoa
  • 3 teaspoons kosher salt, divided
  • 1 1/2 cups water
  • 1 cup panko bread crumbs
  • 1/2 stick (1/4 cup) butter, melted
  • 1/4 cup fresh parsley, minced
  • Zest and juice of 2 lemons
  • 4 fresh cod fillets (5-6 ounces each)
  • 1 bunch asparagus, stems trimmed

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Instructions

Approx. pressure build: 8 minutes
Pressure cook: 2 minutes
Pressure release: 1 minute
Bake/Roast: 12-14 minutes
1

Place the quinoa, 1 teaspoon salt, and water into the pot.

2

Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.

3

While quinoa is cooking, in a bowl, stir together the bread crumbs with butter, parsley, lemon zest and juice, and 1 teaspoon salt. Press panko mixture evenly onto the top of each cod fillet.

4

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

5

Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.

6

Place the reversible rack in the pot over the quinoa and asparagus, making sure it is in the higher position. Place the cod fillets on the rack, breading side up.

7

Close the crisping lid. Select BAKE/ROAST, set the temperature to A 350°F, and set the time to 12 minutes. Select START/STOP to begin. Cook for up to an additional 2 minutes if necessary.

8

Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.

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