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Tilapia and Quinoa with Feta and Cucumber

Protein will keep you full longer, and this recipe has two lean sources of it.

  • Prep:
  • Total Time:
  • Servings: 4
Tilapia and Quinoa with Feta and Cucumber

Source: Everyday Food, April 2010

Ingredients

  • 1 cup quinoa
  • Coarse salt and ground pepper
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1 pound boneless, skinless tilapia fillets, divided into 8 pieces
  • 3/4 teaspoon paprika
  • 1 cup English cucumber (6 ounces), diced small
  • 1/3 cup roughly chopped fresh dill
  • 1/3 cup feta (1 1/2 ounces), crumbled
  • 2 teaspoons fresh lemon juice

Directions

  1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.

  2. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

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