Cook Quinoa:

• Cook quinoa: Combine with 1/2 cup water and bring to a boil. Turn to low and cover, letting cook for 15 minutes. Remove from the heat and let steam for a few more minutes before removing lid and fluffing with a fork. Set aside to cool or rinse with cold water to speed up.

Cod Cakes:

• Chop cod into little cubes and pour into a food processor with all other ingredients. No special order, just combine.
• Mix for 5-10 pulses. This helps to break down the fish a bit more and create a perfect consistency for shaping the cakes
• Heat a little butter and/or olive oil over medium heat in a large frying pan (coat the pan). Form as many cakes as you’d like out of the mixture, paying mind not to make them too thick or large so they cook evenly. Cook for about 4 minutes on each side, until browned and crispy.
• Cooking time will vary based on temperature and size, so just check them as you go. The cod cooks pretty fast, but turn down the heat and cook for a few extra minutes if you need. You can also transfer to a cooling rack over a sheet pan and finish them in the oven on 350 for another 8-10 minutes.
• Squeeze some extra lemon juice on top. Serve alongside caper aioli and/or some roasted veggies for a perfect & quick summer feast!

Caper Aioli:

• Combine all ingredients in a small bowl, mixing well to combine. Taste and adjut for salt and pepper.