Tilapia and Quinoa with Feta and Cucumber
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients 1 cup quinoa 2 cups chicken broth Coarse salt and ground pepper 1 teaspoon extra-virgin olive oil 1 pound boneless, skinless tilapia fillets, divided into 8 pieces 3/4 teaspoon tequila lime seasoning 1 cup cucumber (6 ounces), diced small 1/3 cup roughly chopped fresh dill 1/3 cup feta (1 1/2 ounces), crumbled 2 teaspoons fresh lemon juice 2 teaspoonsof lime juice 2 teaspoons of orange juice3 tablespoons pine nuts (toasted/sauteed)
1.
In a small saucepan, bring quinoa, 2 cups chicken broth, 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.
2.
In a large nonstick skillet, spray cooking spray over medium-high. Pat fish dry and season with salt and pepper; sprinkle with tequila lime seasoning. splash the oj and lime juice in the pan and on the fish while cooking. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, 3 tablespoons pine nuts and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINA25.
In a small saucepan, bring quinoa, 2 cups chicken broth, 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.
2.
In a large nonstick skillet, spray cooking spray over medium-high. Pat fish dry and season with salt and pepper; sprinkle with tequila lime seasoning. splash the oj and lime juice in the pan and on the fish while cooking. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, 3 tablespoons pine nuts and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINA25.
Nutritional Info Amount Per Serving
- Calories: 386.9
- Total Fat: 13.7 g
- Cholesterol: 58.2 mg
- Sodium: 693.9 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 3.8 g
- Protein: 32.4 g
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