Name: Pan-Fried Tilapia with Quinoa, Cucumber & Feta Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 3 English cucumbers; 1 ½ small bunches fresh dill; 1 ½ lemons; 1 ½ cups quinoa; 1.02 kg tilapia fillet; black pepper; extra virgin olive oil; paprika; salt

Pan-Fried Tilapia with Quinoa, Cucumber & Feta SaladPan-Fried Tilapia with Quinoa, Cucumber & Feta Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

3 English cucumbers

1 ½ small bunches fresh dill

1 ½ lemons

1 ½ cups quinoa

1.02 kg tilapia fillet

black pepper

extra virgin olive oil

paprika

salt

Instructions

In a small saucepan, combine the quinoa and water; bring to a boil over high heat.

Wash and dry the fresh produce.

Add olive oil to a nonstick skillet and heat over medium heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the quinoa for 15 minutes. Once done, remove the quinoa from the heat and let it stand, still covered, for 5 minutes.

Pat the tilapia dry with paper towels and place on a plate; season with paprika, salt, and pepper on both sides.

Place the fish in the skillet; cook until opaque throughout, 3 to 5 minutes per side. Once done, transfer to a plate.

While the fish cooks, trim off and discard the ends of the cucumbers; quarter the cucumbers lengthwise, then slice crosswise into 6-mm-thick pieces. Transfer to a large salad bowl.

Cut off and discard the large stems from the dill; chop the dill leaves and tender stems. Add to the salad bowl.

Add the feta to the salad bowl.

Juice the lemons and add to the salad bowl.

Add olive oil, salt, and pepper to the salad bowl.

Uncover the quinoa and fluff with a fork; add to the salad bowl and toss to combine.

To serve, divide the quinoa between plates and top with the fish. Enjoy!

Open this recipe in Flambette