Versatile tilapia gets a fun makeover with the addition of quinoa, black beans and sautéed vegetables. The end result is a colorful dish, packed with protein and flavor.
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
How to Make It
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.
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.