Tilapia and Quinoa with Feta and Cucumber

By Chef_JR4

Protein will keep you full longer, and this recipe has two lean sources of it. Quinoa is a quick-cooking super grain: lower in carbohydrates than other grains but a complete source of protein. Try it in place of couscous in hot or cold dishes. Find it in the bulk section of your market.

Other flaky white-fleshed fish or chicken cutlets are good substitutes for the tilapia. Try mint, parsley, or basil in place of the dill.

Ingredients

• 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 (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

Preparation

Step 1

1. 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.

2. 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.