First, I added a ton of garlic, cumin & paprika. Second, I grilled the fish with the paprika--skipped the lemon. My daughter said the talapia did not taste fishy and gave it 4 stars; my husband went for 3 stars, however, he went back for more. I am going with 3 stars because I changed up the recipe a bit. Was very easy to make.
Tilapia with Quinoa & Black Beans
Photo: Ian Bagwell; Styling: Dan Becker
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Amount per serving
- Calories: 407
- Calories from fat: 31%
- Protein: 31g
- Fat: 14g
- Saturated fat: 2.2g
- Carbohydrate: 41g
- Fiber: 5.6g
- Sodium: 186mg
- Cholesterol: 55mg
- 1 cup quinoa
- 1 cup canned black beans (rinsed)
- 1 cup chopped tomatoes
- 1 cup sliced zucchini
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 4 tilapia fillets (about 1 lb. total)
- 1/3 cup sliced green onions
- 1. Cook quinoa as package directs. Meanwhile, in a saucepan over medium heat, cook beans and vegetables with 1 tbsp. oil, the lemon juice, and paprika until warm, about 5 minutes. Season vegetable mixture and fish with salt and pepper.
- 2. In a frying pan over medium-high heat, cook fish in remaining 2 tbsp. oil until browned, 5 minutes. Serve fish over quinoa with vegetable mixture and onions.
- Note: Nutritional analysis is per serving.
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