- Blackened Tilapia:
- 1 1/2 tablespoons paprika
- 1/2 tablespoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 tilapia fillets
- Cilantro-Lime Quinoa:
- 1 cup water
- 1/2 cup quinoa
- 1/8 teaspoon salt
- 1 large lime, zested and juiced
- 1/2 cup chopped fresh cilantro
- salt to taste
- 1 tablespoon vegetable oil
- Salad Bowl:
- 2 cups chopped romaine lettuce, or to taste
- 1 cup fresh spinach leaves, or to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 1 Roma tomato, chopped
- 1 avocado, chopped
- 2 tablespoons roasted pepitas, or to taste
- 2 wedges lime
- Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
- Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
- Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
- Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.
10/15/2019
recipepes.com
cilantro-lime quinoa bowl with blackened tilapia, recipe
PT15M
PT1H
5
455 calories
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