Inspiration Guide

11 10
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DIRECTIONS
Place the quinoa,
1 teaspoon salt, and
water into the pot.
Assemble pressure
lid, making sure the
pressure release valve
is in the SEAL position.
Select PRESSURE
and set to high (HI).
Set time to 2 minutes.
Select START/STOP
to begin.
While quinoa is
cooking, in a bowl,
stir together the bread
crumbs with butter,
parsley, lemon zest
and juice, and
1 teaspoon salt.
Press panko mixture
evenly onto the top
of each cod fillet.
When pressure cooking
is complete, quick
release the pressure by
moving the pressure
release valve to
the VENT position.
Carefully remove lid
when unit has finished
releasing pressure.
Toss the asparagus
with olive oil and
1 teaspoon salt. Lay
asparagus evenly on
top of quinoa.
Place the reversible
rack in the pot over
the quinoa and
asparagus, making
sure it is in the higher
position. Place the
cod fillets on the rack,
breading side up.
Close the crisping lid.
Select BAKE/ROAST,
set the temperature to
350°F, and set the time
to 12 minutes. Select
START/STOP to begin.
Cook for up to an
additional 2 minutes
if necessary.
Cooking is complete
when internal
temperature reaches
145°F. Serve cod with
quinoa and asparagus.
TenderCrisp
™
101
Panko-Crusted Cod with Quinoa
BEGINNER RECIPE
PREP: 10 MINUTES | TOTAL COOK TIME: 23 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE COOK: 2 MINUTES | PRESSURE RELEASE: 1 MINUTE | BAKE/ROAST: 12–14 MINUTES
INGREDIENTS
1
1
/2 cups white quinoa
3 teaspoons kosher salt, divided
1
1
/2 cups water
1 cup panko bread crumbs
1
/2 stick (
1
/4 cup) butter, melted
1
/4 cup fresh parsley, minced
Zest and juice of 2 lemons
4 fresh cod fillets (5–6 ounces each)
1 bunch asparagus, stems trimmed
1 teaspoon extra virgin olive oil
TenderCrisp 101