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