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Tilapia & Quinoa

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Wow, you guys must be on a health kick, because we got sooooooo many requests for quinoa recipes! Luckily, I have plenty of ideas for this little seed. (That's right, even though you'll find it near the grains in your grocery store, quinoa is technically a seed!) Sarah's Tip of the Day: One great way to serve quinoa is to make a little tabbouleh-like side dish with cucumber, fresh dill, feta, olive oil, and lemon juice. Today I'm serving that with fish fillets spiced up with a bit of paprika, but it would also be good with grilled chicken, broiled steak, or even served on its own as a vegetarian lunch option. Watch the video to get all my quinoa-cooking secrets, and to see how to work this superfood into an easy 20-minute dinner.

Cooking Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes

Ingredients:
1 cup quinoa
Coarse salt and ground pepper
2 & 1/2 tsp extra-virgin olive oil
1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 tsp 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 tsp fresh lemon juice

Directions:
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.

Tilapia & Quinoa
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