Tilapia with Quinoa and Mango Salsa

Tilapia with Quinoa and Mango SalsaRecipe
Photo: Kate Sears; Styling: P.J. Mehaffey
Ashlyn Kindberg, 25, Los Angeles

"I thought of this as a way to use up quinoa. It turned out so well, I make it all the time."

Serves: 4

Cost per Serving:



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1 teaspoon cumin
1 teaspoon curry powder
1/4 teaspoon pepper
2 teaspoons olive oil
4 tilapia fillets, about 1 lb. total
3/4 cup quinoa, rinsed and drained
1 cup mango or peach salsa
Warmed black beans, optional
1 lemon, cut into wedges, optional


Prep: 10 Minutes
Cook: 20 Minutes

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil; mist with cooking spray. In a small bowl, stir together cumin, curry, pepper and 1/4 tsp. salt. Rub oil on tilapia, season on both sides with spice mixture and place on baking sheet. Bake until fish is opaque and flakes with a fork, 10 to 12 minutes.

2. In a pot over high heat, bring 1 1/4 cups water to a boil. Stir in quinoa and a pinch of salt; cover, reduce heat to low and simmer 15 minutes. Remove from heat, cover and let stand 4 minutes. Fluff quinoa with a fork.

3. Divide quinoa and fish among four plates; top each with 1/4 cup salsa and serve with beans and lemon wedges, if desired.

Created date

September 2014

Nutritional Information

Calories 280
Fat 6 g
Satfat 1 g
Protein 27 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 57 mg
Sodium 779 mg