A little over a year ago a co-worker of mine introduced me to i heart keenwah. They were a snack company on the rise with the launch of their quinoa clusters. These sweet and crunchy little snacks were so addicting that I personally reached out to the company to share my love for the brand. They reached out to do a partnership and giveway post with Behind the Plates which I happily took them up on. That’s where today’s recipe for crusted cod filets comes in.
When I recently received an e-mail from them notifying me that their newest snack product had hit the market; I jumped on the opportunity to give them a taste.
Their latest snack craze is quinoa puffs. Rather than the sweet approach that their other product embraces these snacks take on more savory flavors. Just as the clusters were, most of these puffs are vegan, non-gmo, kosher, and gluten, dairy and soy free. They come in 4 flavors; sea salt truffle, aged cheddar, sweet chili, and herbes de provence.
Rather than just give a simple flavor profile of these new airy snacks, I decided to incorporate them into a recipe. I tried the herbes de provence puffs and boy do these things have some crunch! They also had a nice hint of spice from herbs like rosemary and parsley. I decided the crisp, herbaceous combination would make a perfect crumb topping for a light flaky fish. I like using fish like cod because it is a blank canvas when it comes to adding flavor. A simple marinade of fresh lemon juice, olive oil salt and pepper is all the dish needs so that the buttery, brittle quinoa puff crust is the standout component.
This quinoa puffs crusted cod is another quick, healthy weeknight meal for you to add to your arsenal.
If you’re looking for more information on i heart keenwah’s quinoa puffs and where you get your hands on some, head to their website: http://www.iheartkeenwah.com OR Click here to buy directly:
Another Quinoa resource in case your interested is this artcle 27 Surprising Health Benefits Of Quinoa: https://www.
cookingdetective.com/27- surprising-health-benefits-of- quinoa/
…all for the love of the dish
- 4 cod filets
- 2 lemons
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup herbes de provence I heart keenwah quinoa puffs
- 2 tbsp butter, melted
- Preheat the oven to 375 degrees.
- Slice one of the lemons and lay slices across the bottom of a small baking dish. Sprinkle the cod filets with salt and pepper and then lay the filets on top of the lemon slices. Drizzle with olive oil.
- Put half of cup of quinoa puffs in a plastic bag and use a rolling pin to turn into crumbs. Mix the quinoa puff crumbs into the melted butter. Spoon out evenly to top the cod pieces.
- Bake for 20-25 minutes.