NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.25 tbsp Extra virgin olive oil

0.13 cup Dry quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tsp Fresh lemon juice

1 tsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse quinoa and combine with 0.5 cup water in a small pot; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.

• 2

  Snap the woody ends off the asparagus and steam or lightly sauté until they are bright green and crisp-tender.

• 3

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the fillets.

• 5

  Sear the fish for 3 to 4 minutes per side until the exterior is golden brown and the flesh flakes easily with a fork.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce.

• 7

  Fluff the quinoa with a fork and plate it alongside the asparagus and tilapia, drizzling the lemon-dill sauce over the fish.