For the sauce:
For the grains:
For the vegetables:
For the fish:
For the greens:
Prepare the quinoa and lentils
Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.
Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred.
Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 tbsp. of balsamic dressing over the top of each fillet and bake for 5-6 minutes until they are a light golden-brown color and the sauce thickens. Remove and keep warm.
For each serving
Spread 2-3 c. mixed greens on the bottom of a large single-serving bowl; drizzle with 1 tbsp. dressing. Toss 1 c. quinoa mixture in a bowl with 1/2 tbsp. of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 c. dressing. Garnish with cilantro and a lemon wedge, if desired.
Ingredient availability varies by location*