Prep Time: 10 minutes
Cook Time: 20 minutes
Ready In: 30 minutes
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
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.