NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.25 cup Dry quinoa

0.5 cup Water

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small saucepan and bring to a boil.

• 2

  Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed; let sit covered for 5 minutes before fluffing with a fork.

• 3

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

• 4

  Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the tilapia for 3-4 minutes per side until golden and opaque.

• 5

  In a separate skillet, heat the remaining olive oil and sauté the asparagus with the remaining salt and pepper for 5-7 minutes until tender-crisp.

• 6

  Stir the lemon juice, lemon zest, and chopped parsley into the cooked quinoa.

• 7

  Serve the pan-seared tilapia over the lemon-herb quinoa with the sautéed asparagus on the side.