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Lemon Oregano Tilapia and Quinoa Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Entrée (main meal)
Cuisine American
Servings 2
Calories 390 kcal

Ingredients
  

  • 2 tilapia fillets, skinned
  • 1/2 cup red quinoa
  • 4 oz cherry tomatoes
  • 1 red pepper, sliced
  • 1 tsp oregano, dried
  • 2 Persian cucumbers
  • 2 scallions
  • 1 lemon
  • 1 tsp white wine vinegar
  • 1 tsp red pepper flakes
  • Pinch cayenne pepper
  • Salt and black pepper to taste

Instructions
 

  • Fill a medium pot with water and add a tablespoon of salt and heat it
  • When the water starts to boil, add in the uncooked quinoa and let it cook till tender or till 15 minutes
  • Once quinoa is cooked, drain it
  • Properly rinse all the fresh produce and place them on a cutting board
  • Slice the cherry tomatoes in half
  • De-seed the peppers and thinly slice them
  • Chop the scallions, separating the whites from the greens
  • Slice the cucumbers in halves lengthwise, then thinly chop them crosswise
  • Add all the vegetables into a large bowl, season them and squeeze in the lemon juice
  • Place the tilapias on the countertop and pat them dry with paper towels
  • Generously season both sides of the fillet with salt, pepper, oregano, and pepper flakes
  • Heat a teaspoon of olive oil in a medium non-stick pan over medium to high heat
  • Add the fish to the pan and cook for 3 to 4 minutes or until golden brown
  • Once the fish is cooked through, turn off the heat and remove the pan from the stove
  • Add the cooked quinoa into the vegetable bowl and combine well
  • Season the quinoa salad with cayenne pepper and vinegar
  • Serve the tilapia with quinoa salad and lemon wedges

Tips for this recipe

  • You can add ranch dressing to the quinoa salad for more flavor
  • Store the quinoa in an airtight container, preferably in the freezer for up to 14 days
  • The tilapia can be refrigerated or frozen, wrap it in foil and plastic or store in an airtight container, best to consume within 7 to 8 days
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