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Tilapia and Quinoa with Feta and Cucumber
1 cup quinoa 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
Step 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 for 5 minutes.
Step 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.