Pour 200ml boiling water into a heatproof jug. Add the saffron powder. Set aside to infuse. Rinse the quinoa under cold water for 1-2 mins (this washes the soapy coating off the grains). Tip into a pan and cover with 300ml boiling water. Gently simmer for 10 mins till the water has been absorbed. Remove from the heat and leave to cool.
While the quinoa cooks, chop the tomatoes as finely as possible (blitz them in a food processor if you have one). Peel and crush the garlic.
Warm a pan that will fit the 2 cod fillets in snugly (don’t add them yet). Add in the tomatoes and garlic (no need for oil). Cook, stirring, for 5 mins till the tomatoes have reduced and darkened in colour. Add a pinch of salt.
Pour in the saffron water and simmer for 10 mins. Meanwhile, trim and peel the carrots then peel them into ribbons using the veg peeler, turning the carrots as you peel them down to the cores. Place the ribbons in a large bowl. Peel the clementines. Thinly slice them. Add them to the carrots.
Finely chop the mint leaves and coriander stalks. Leave the coriander leaves whole. Add the mint leaves, coriander leaves and stalks to the carrot ribbon and clementine salad. Drain any excess water from the cooked quinoa and add to the bowl. Toss to mix.
When the tomatoes have simmered for 10 mins, carefully lower in the cod fillets. Cover (use a baking tray if you don’t have a lid) and poach over a low heat for 5 mins.
After 5 mins, insert a knife into the thickest part of a cod fillet. It should be translucent and flaky. If not, cover and cook for a further 1-2 mins.
Dollop 2 tbsp yogurt onto the carrot salad and serve alongside the cod in warmed bowls with the saffron sauce.