Lemon Tilapia with Cucumber and Feta Quinoa

1. 1

   In a small saucepan, bring quinoa and water to a boil.

2. 2

   After the water begins to boil, reduce to a simmer and cover, allowing quinoa to absorb all water (about 1015 minutes).

3. 3

   Season the tilapia fillets with salt, pepper, and juice from half of the lemon.

4. 4

   Coat the bottom of a frying pan with 1 1/2 teaspoon of the olive oil and saute the tilapia over medium heat until the fish is opaque throughout and flakes easily (about 4 minutes on each side).

5. 5

   When the quinoa has absorbed all of the water, use a fork to fluff the quinoa and stir in the remaining 1 teaspoon of olive oil, cucumber, feta, and juice from the remaining 1/2 lemon.

6. 6

   Salt and pepper to taste.

7. 7

   Serve quinoa immediately with the fish.

8. 8

   Adapted from Martha Stewart.

* Per serving · 4 servings · Values may vary.