Friday, May 31, 2013

Strawberry Quinoa Salad with Chili-Lemon Tilapia



Strawberry Quinoa Salad with Chili-Lemon Tilapia
(for two)

This Greek-inspired Quinoa salad is creamy and refreshing with layers of bright flavor. Although I’ve labeled this meal as “for two”, the Quinoa Salad could serve 4. It can be enjoyed on its own or with the protein of your choice; here I paired it with a simple Chili-Lemon Tilapia.

Ingredients:

Strawberry Quinoa Salad:


-1 cup Quinoa
- 1 ¼ cups water
- 1 medium cucumber
- 2 cups chopped fresh strawberries
- ¼ cup chopped fresh mint
- 6 oz plain nonfat greek yogurt
- 1 teaspoon dried dill
- Juice of ½ lemon
- 1 teaspoon Agave Nectar (or honey)
- 1-2 teaspoons whole grain mustard
- Sprinkle of red pepper flakes
- Salt and ground black pepper to taste

Chili-Lemon Tilapia:

-2 Tilapia Filets
- Juice of ½ lemon
- Zest of ½ lemon
- 1 teaspoon chili powder
- Salt to taste


Pour 1 ¼ cups water into a small saucepan, add salt to taste and bring to a boil.

Add quinoa to the water, stir, cover and reduce heat to low. Cook about 15 minutes, or until quinoa is tender. When the quinoa has finished cooking, allow it to cool before adding to the other ingredients. *Note: you can even prepare the quinoa in advance and refrigerate until ready to use.

Chop the strawberries and cucumber into ½ inch pieces.




Spoon the greek yogurt into a large mixing bowl. Add the dried dill, lemon juice, Agave, mustard, red pepper flakes, and ground black pepper. Mix until well combined.




Stir in the strawberries, cucumber and chopped mint (reserving some of the strawberries and mint for garnishing purposes).




Add the cooled quinoa, stir until all ingredients are evenly coated with the greek yogurt dressing. Add salt to taste.




Heat some oil in a skillet or cast iron skillet over medium heat and add the lemon 
zest to the oil.





Evenly sprinkle both sides of the tilapia filets with chili powder and salt.

Place the filets into the hot pan and squeeze the lemon over them. Cook until the fish is white and opaque (1-2 minutes per side).




To serve: Place a tilapia filet on each plate, spoon some of the Strawberry Quinoa Salad over each one and garnish with some of the reserved strawberries and mint. Enjoy!






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