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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The quinoa can be made up to a day in advance and then reheated.
- 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
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.