• 215g Cod Fillet Cod Fillet, baked
• 255g quinoa Quinoa, cooked
• 80g red cabbage Red Cabbage, raw
• 80g carrots Carrots, raw
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 25g cheddar cheese Cheddar Cheese
• 60g avocado Avocado
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the red cabbage and carrot, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and cod, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the cheddar cheese, avocado for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.