YOUR SOLIN GENERATED RECIPE
Grilled Fish Fillet with Quinoa and Roasted Broccoli
Savor a perfectly grilled tilapia fillet paired with a fluffy cup of quinoa and roasted broccoli, all lightly finished with a drizzle of olive oil and a hint of garlic. This vibrant dish is balanced in flavor and texture, delivering a satisfying mix of tender fish, nutty quinoa, and crisp roasted greens.
INGREDIENTS
3.75 ounces Tilapia Fillet (approx 106g)
0.5 large Egg White (approx 16g)
1 cup cooked Quinoa (approx 185g)
1.5 cups raw Broccoli (approx 134g)
1.5 tablespoons Olive Oil (approx 20g)
1 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the tilapia fillet lightly with salt, pepper, and a pinch of garlic powder.
Grill the tilapia for about 3-4 minutes per side until it flakes easily with a fork. Set aside.
Rinse the quinoa under cool water. If not already cooked, cook according to package instructions until fluffy.
While the fish grills, preheat your oven to 425°F. Toss the broccoli with olive oil, garlic powder, salt, and pepper on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes, stirring halfway through, until the edges are slightly crispy.
If using egg white as an additional light protein element, gently heat or poach it separately for about 2-3 minutes until warm but not overcooked.
Plate the quinoa as the base, arrange the grilled tilapia on top, and add the roasted broccoli on the side. Drizzle any remaining olive oil over the dish for extra flavor.
Garnish with the lightly warmed egg white, and serve immediately.