35 minutesDinner

Tilapia and quinoa with feta and cucumber

Makes: four servings
Makes: four servings


  • 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


  1. 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.

  2. 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.

  3. Pat tilapia dry with paper towel. Rub with paprika and salt to taste.

  4. Heat a large nonstick skillet over medium-high and add remaining olive oil . Cook tilapia until opaque throughout, about 4 min, flipping halfway through.

  5. 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