A Sunrise Recipe: Quinoa Crusted Cod

Sunrise Senior Living  |  February 16, 2017

After spending his childhood cooking up and eating all versions of quinoa, our chef at Sunrise on Connecticut Avenue, Washington D.C., derived this recipe as a homage to his heritage.

Nutrition Fact: Quinoa contains almost twice as much fiber as most other grains, and is also a complete protein that contains all nine essential amino acids.

Quinoa Crusted Cod
Serves 4 Ingredients:

  • 1 lemon
  • ½ cup light mayonnaise
  • 1 garlic clove, minced
  • 1 ½ cups quinoa, cooked
  • ¼ cup parsley, chopped
  • 4 4-ounce cod-fillets
  • ¼ cup cornstarch
  • ¼ cup canola oil
  • Salt and pepper to taste


  1. Zest lemon. Reserve zest. Cut lemon in half. Juice half of lemon and cut other half into wedges.
  2. Combine lemon zest, juice, mayonnaise, and garlic. Season to taste.
  3. Combine quinoa and parsley in a shallow container.
  4. Cut cod fillets in half lengthwise. Pat dry. Dust with cornstarch
  5. Coat each side of cod in mayonnaise mixture, then roll in quinoa.
  6. Heat oil over medium-high heat. Fry fish for 3-5 minutes per side, until golden brown and internal temperature reaches 145º F for 15 seconds. Do not overcrowd the pan.
  7. Remove cod from the pan using a slotted spatula. Drain on paper towels.
  8. Spoon small amount of remoulade onto the appropriate serving dish. Spoon risotto over top. Place fish over the risotto. Garnish with lemon wedge.

Tomato Remoulade

  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ cup scallion, minced
  • ¼ cup parsley, minced
  • 1 stalk celery, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons hot sauce
  • 1 teaspoon paprika


  1. Whisk all ingredients together to combine. Cover and refrigerate until serving.

Vegetable Risotto

  • 2 tablespoons olive oil
  • ½ cup onion, chopped
  • 2 garlic cloves, minced
  • 2 cups fresh mushrooms, sliced
  • 1 cup Arborio rice
  • 3 cups hot vegetable stock
  • ¾ cup asparagus, sliced
  • ¾ cup tomatoes, seeded and diced
  • ¼ cup carrot, shredded
  • 1 cup Fontina cheese, shredded
  • ¼ cup grated Parmesan cheese
  • 3 table spoons basil minced


  1. Heat olive oil over medium heat. Add onions and garlic. Sauté until soft.
  2. Add mushrooms. Cook until mushrooms are golden and liquid has evaporated
  3. Add rice. Stir to coat in oil.
  4. Add ½ cup of vegetable stock at a time, stirring until stock is nearly absorbed before adding next amount of stock.
  5. Add asparagus, tomatoes, and carrots with last addition of stock. Continue to cook until vegetables are tender and rice is al dente.
  6. Remove risotto from heat. Stir in the cheeses. Finish with basil.