35 minutes
2 servings
Zesty Tilapia with Avocado Salsa and Quinoa Pilaf
Experience a burst of flavors with this zesty tilapia topped with fresh avocado salsa, served alongside a nutty quinoa pilaf. A high-protein, omega-rich meal perfect for any weight loss plan.
Ingredients
- 8 oz tilapia fillets (4 oz each)
- 1 lime, juiced and zested
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup quinoa
- 1 cup low-sodium vegetable broth
- 1/2 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 2 tbsp fresh cilantro, chopped
- 1/4 tsp cumin
- 1/4 tsp chili powder
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse and pat dry the tilapia fillets. Place them on a baking sheet lined with parchment paper.
- In a small bowl, mix lime juice, lime zest, olive oil, paprika, garlic powder, salt, and pepper. Brush this mixture evenly onto the tilapia fillets.
- Bake the tilapia for 12-15 minutes, until the fish flakes easily with a fork.
- While the fish is baking, rinse the quinoa thoroughly. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then cover and reduce to a simmer for 15 minutes, or until liquid is absorbed.
- In a separate bowl, combine cherry tomatoes, red onion, avocado, cilantro, cumin, chili powder, and a pinch of salt. Stir gently to make the salsa.
- Fluff the cooked quinoa with a fork and set aside.
- To serve, place a serving of quinoa on each plate, top with a tilapia fillet, and spoon the avocado salsa over the fish. Garnish with additional cilantro if desired.
Nutritional Information
High protein, omega-rich, balanced with healthy fats.