Tilapia and Quinoa with Feta & Cucumber
(recipe adapted from Everyday Food)
- 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, diced small
- 1/3 cup roughly cut basil (fresh dill was in the original recipe)
- 1/3 cup feta, crumbled
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried dill (my addition)
1. In a small saucepan, bring quinoa, 2 cups water and 1 teaspoon salt to a boil over high heat. Reduce to a medium simmer and cook until water is evaporated, about 15 minutes (I assumed you covered the quinoa, so I did). 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 heat. Pat the fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, basil, feta, 1 teaspoon oil and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among plates and top with fish. Serves 4
***I added a tablespoon of butter to the pan when cooking the fish to add extra flavor. ***