Paprika Tilapia with Quinoa and Cucumbers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) quinoa |
2 1/2 teaspoon(s) evoo |
1 pound(s) tilapia boneless, skinless fillets divided into 8 pieces |
3/4 teaspoon(s) paprika |
1 cup(s) english cucumber diced |
1/3 cup(s) dill roughly chopped |
1/3 cup(s) feta, 1 1/2 oz. crumbled |
2 teaspoon(s) fresh lemon juice |
Directions:
1. Directions
2. 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.
3. 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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