Tilapia and Quinoa with Feta & Cucumber

(recipe adapted from Everyday Food)

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. ***