Step 1: Preheat oven to 200°C. Wash and peel the pumpkin, then dice it into 2 cm cubes. Wash and slice the leeks. Mince the garlic. Chop the fresh dill. (5 minutes)

Step 2: On a baking sheet, toss the pumpkin and leeks with 10 ml of olive oil, minced garlic, salt, and pepper. Roast in the preheated oven for 15 minutes, or until tender and lightly caramelized. (15 minutes)

Step 3: While vegetables roast, rinse the quinoa thoroughly under cold water. In a small saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. (20 minutes, concurrent with roasting)

Step 4: Pat the cod fillets dry with paper towels. Season both sides with salt and pepper. Heat the remaining 31 ml of olive oil in a non-stick skillet over medium-high heat. Once hot, carefully place the cod fillets skin-side down (if applicable). Sear for 4-5 minutes per side, depending on thickness, until golden brown and cooked through. (10 minutes)

Step 5: Fluff the quinoa with a fork. Squeeze fresh lemon juice over the cooked cod and sprinkle with fresh dill. Serve the cod alongside the roasted pumpkin and leeks, and quinoa. (3 minutes)