Tilapia and Quinoa with Feta and Cucumber

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tilapia and Quinoa with Feta and Cucumber calories by ingredient


Introduction

Martha Stewart Recipe with some changes Martha Stewart Recipe with some changes
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 juice
    3 tablespoons pine nuts (toasted/sauteed)

Directions

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.

TAGS:  Fish | Dinner | Fish Dinner |