Miso Cod over Carrots & Quinoa

In a bowl big enough for the fish, combine miso paste, soy sauce, rice vinegar, garlic powder, ginger powder, and maple syrup for marinade. Place fish in the bowl and stir to coat. Marinade for 30 mins to 1 hour at room temp, or up to overnight in the fridge. Stir occasionally while marinating.

Line a baking sheet with foil and grease lightly. Turn on the oven’s broiler setting and place marinated cod on the baking sheet. Broil marinated fish for 5-6 minutes, or until it flakes easily with a fork. (It may take longer if you have a thick filet, but stay near the oven because the broiler is a quick cooking method!).

Bring quinoa and cooking liquid to a boil in a small pot. Reduce to simmer and cover with lid. Cook for 12-15 minutes or until all liquid is absorbed. Remove from heat and leave covered for 5 minutes, then fluff with a fork before serving.

Place quinoa in a bowl and toss in grated carrots, avocado, and parsley Break fish into chunks and add to bowl.