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Home Recipes
Dinner

Tilapia and Quinoa with Feta and Cucumber

A simple dusting of paprika adds color and helps the tilapia form a slight crust when you sauté it in a nonstick skillet. Stirring cucumber into quinoa lends a refreshing crunch on the side.

Ingredients :

    1 cup quinoa
    Coarse salt and ground pepper
    2 ½ teaspoons extra-virgin olive oil
    1 pound boneless, skinless tilapia fillets, divided into 8 pieces
    ¾ teaspoon paprika
    1 cup English cucumber (6 ounces), diced small
    ⅓ cup roughly chopped fresh dill
    ⅓ cup feta (1 ½ ounces), crumbled
    2 teaspoons fresh lemon juice

Direction :

    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.
    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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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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