NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Tilapia fillets

0.25 cup Quinoa

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

PREPARATION

• 1

  Rinse 0.25 cup of 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

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

• 3

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

• 4

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat and sauté the asparagus spears for 5-7 minutes until tender-crisp, then remove from the pan.

• 5

  Add the remaining 0.5 tbsp of olive oil to the same skillet and sear the tilapia for 3-4 minutes per side until the flesh is opaque and flakes easily.

• 6

  Fluff the quinoa with a fork and plate it alongside the asparagus, topping the golden tilapia with a generous dollop of the lemon-dill sauce.