Name: Baked tilapia with lemon quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz tilapia fillet, patted dry; 1/4 cup quinoa; 3/4 cup water; 3.5 oz snap peas, trimmed; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

394 calories

Protein: 37g; 36% of calories
Carbs: 40g; 40% of calories
Fat: 11g; 24% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small pot, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
Line a baking sheet with parchment paper. Place the tilapia on the sheet. Drizzle with the olive oil and half the lemon juice. Season with the remaining salt, black pepper, and garlic powder. Bake for 10 to 12 minutes. Done when fish is opaque and flakes easily, 145°F.
While the fish bakes, place the snap peas in a steamer basket over boiling water. Cover and steam for 4 to 5 minutes until tender and bright green.
Fluff the quinoa with a fork and stir in the lemon zest and remaining lemon juice. Plate the tilapia alongside the quinoa and snap peas.

Nutrition

Ingredients

Instructions

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