Cilantro-Lime Quinoa Bowl With Blackened Tilapia Recipe

Name: Cilantro-Lime Quinoa Bowl With Blackened Tilapia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Blackened Tilapia:, 1 1/2 tablespoons paprika, 1/2 tablespoon onion powder, 1/2 teaspoon salt, and more.

Yes, Cilantro-Lime Quinoa Bowl With Blackened Tilapia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cilantro-Lime Quinoa Bowl With Blackened Tilapia

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