Quinoa Crusted Tilapia

Quinoa Crusted Tilapia
Staff Writer
Quinoa Crusted Tilapia

Ali Rosen

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.


Calories per serving:

589 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 28g 44%
  • Carbs 66g 22%
  • Saturated 4g 21%
  • Fiber 7g 28%
  • Sugars 5g
  • Monounsaturated 18g
  • Polyunsaturated 5g
  • Protein 18g 37%
  • Cholesterol 7mg 2%
  • Sodium 1,511mg 63%
  • Calcium 63mg 6%
  • Magnesium 182mg 46%
  • Potassium 783mg 22%
  • Iron 5mg 28%
  • Zinc 3mg 20%
  • Phosphorus 460mg 66%
  • Vitamin A 7µg 1%
  • Vitamin C 18mg 31%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 172µg 43%
  • Vitamin E 5mg 25%
  • Vitamin K 13µg 16%
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