Panko-Crusted Cod with Quinoa
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- 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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Pressure cook: 2 minutes
Pressure release: 1 minute
Bake/Roast: 12-14 minutes
Place the quinoa, 1 teaspoon salt, and water into the pot.
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.
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.
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.
Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.
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.
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.
Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.