From Everyday Food
– 1 cup quinoa
– 2.5 tsp olive oil
– 1 pound boneless, skinless tilapia, in 8 pieces
– 3/4 tsp paprika (don’t bother actually measuring)
– 1/3 cup chopped dill
– 1/3 cup feta
– 2 tsp lemon juice
In a small sauce pan, bring quinoa, 2 cups of water, and 1tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer to a medium bowl and let cool for 5 minutes.
In a large nonstick skillet, heat 1.5 tsp 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 after 2 minutes.
Stir dill, feta, lemon juice, and 1 tsp oil into quinoa. Season with salt/pepper. Serve together with fish.
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