Poached Cod with Quinoa and Coriander Yoghurt

Poached Cod with Quinoa and Coriander Yoghurt


  • 2 defrosted arctic royal cod loins
  • 1 Zesty quinoa
  • 100g 0% fat natural yoghurt
  • 10g red chilli flakes
  • 5g coriander
  • 1 lime
  • 200ml skimmed milk
  • 100ml water
  • A pinch sea salt


  1. In a large sauce pan over a medium heat, pour in the milk, the water and add the salt.
  2. Heat through until the milk and water just start to boil and then add the cod loins. Cook for around 5-8 minutes.
  3. In the meantime, heat the Quinoa as per the on pack cooking instructions.
  4. In a small bowl mix the yoghurt with the chilli, coriander and lime.
  5. Spoon the quinoa into a bowl and flake the cooked cod loins over. Finish with a good spoonful of the yoghurt dressing.


Preparation time: 5 mins (not including defrosting time for the cod) 

Serves: 2

Nutrition: n/a


Leave out the chilli if you prefer it without the kick.