Tilapia and quinoa with feta and cucumber
- 1 ⅓ cups dry quinoa
- 1 cucumber
- ½ cup dill
- ¾ cup feta
- 1 lemon
- 2 tbsp olive oil
- 1 ½ lbs tilapia fillet (6 oz, 6 oz, 6 oz, 6 oz portions)
- 1 tsp paprika
Combine quinoa with twice as much water in a saucepan. Bring to a boil and simmer until quinoa is tender, about 15 min. Fluff with a fork.
Dice cucumber and coarsely chop dill . Combine in a mixing bowl with crumbled feta , lemon juice, half the olive oil and salt and pepper to taste.
Pat tilapia dry with paper towel. Rub with paprika and salt to taste.
Heat a large nonstick skillet over medium-high and add remaining olive oil . Cook tilapia until opaque throughout, about 4 min, flipping halfway through.
Add cooked quinoa to cucumber and feta and stir well. Check seasoning and add more salt, pepper or lemon juice to taste. Serve topped with tilapia