1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 tsp. paprika
1 cup cucumber, diced small
1/3 cup roughly chopped fresh dill
1/3 cup feta, crumbled
2 tsp. fresh lemon juice
Instructions
In a small saucepan, bring quinoa, 2 cups water, and 1 tsp salt to a boil over high heat. Reduce to a medium simmer and cook utnil water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
In a large nonstick skillet, heat 1 1/2 tsp oil over medium-high heat. Pat fish dry and season with salt and papper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 tsp oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.
Originally Submitted
6/26/2010
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