- Agoston Haraszthy born (1812)
Quinoa Crusted Tilapia
- 1 Cup quinoa
- 2 Cups chicken stock
- 1 Teaspoon salt
- 4 Teaspoons thyme (preferably fresh)
- 16 Ounces tialpia fillets
- 3 Tablespoons olive oil
- Black pepper
- Juice of 1 lemon
Tilapia and quinoa pack a dual punch: they're healthy and quick to cook. This recipe gives texture to the mild and flaky tilapia by broiling a layer of quinoa on top of the fish, creating a dish that is simple to make but has a great presentation.
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Preheat your oven by putting it on broil. Bring the quinoa, chicken stock, 1/2 teaspoon salt, and 2 teaspoons of thyme to a boil. Reduce heat and let simmer for approximately 15 minutes or until the quinoa has absorbed all the water.
Place your tilapia on a sheet tray covered in aluminum foil. Brush the tilapia on both sides with olive oil, the remaining salt and thyme, pepper, and lemon juice. Take a spoon and spread out a layer of the quinoa on top of the tilapia until there is a thin even layer.
Put the tilapia under the broiler, on the highest rack. Cook for 7-10 minutes until the tilapia is cooked through and the quinoa has begun to brown slightly.
Let the fish cool and then serve alongside the additional quinoa.
The quinoa can be made up to a day in advance and then reheated.