Step 1: Rinse quinoa thoroughly under cold water. Combine quinoa with 174 ml (2 times the amount of quinoa by volume) of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

Step 2: While quinoa cooks, trim the ends of the green beans. Mince the garlic. Pat the cod fillet dry with paper towels and season both sides with half of the salt and pepper.

Step 3: Heat 5g of olive oil in a large non-stick skillet over medium-high heat. Add the cod fillet and sear for 3-4 minutes per side, or until golden brown and cooked through (flakes easily with a fork). Remove cod from the pan and set aside.

Step 4: In the same skillet, add the remaining 5g of olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add the green beans and sauté for 5-7 minutes until tender-crisp. Season with the remaining salt and pepper.

Step 5: Serve the pan-seared cod alongside the fluffy quinoa and sautéed green beans. Squeeze fresh lemon juice over the fish and garnish with fresh dill.