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