Fish Recipe – Tilapia & Quinoa – Reader Request Week – Everyday Food with Sarah Carey

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.

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Prep Time: 10 min
Total Time: 30 min
Serves 4

Ingredients

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

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.

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.

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Get the Full Recipe: http://www.marthastewart.com/969074/tilapia-and-quinoa-feta-and-cucumber

Nutritional Info: per serv (makes 4): 329 cal; 10 g fat; 30 g protein; 31 g carb; 3 g fiber

More Fish/Seafood Recipes: http://full.sc/P0u643

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Fish Recipe – Tilapia and Quinoa with Feta and Cucumber – Reader Request Week – Everyday Food with Sarah Carey
https://www.youtube.com/user/everydayfoodvideos