30 minutes
2 servings
Zesty Tilapia with Quinoa and Spicy Kale Stir
A delightful twist on a classic with zesty tilapia resting on a bed of quinoa and a side of spicy kale sauté, delivering vibrant flavors and rich nutrients.
Ingredients
- 8 oz Tilapia fillets (4 oz per serving)
- 1 cup cooked Quinoa (1/2 cup per serving)
- 4 cups Kale, chopped
- 1 pint Cherry Tomatoes, halved
- 1 small Red Onion, sliced
- 1 clove Garlic, minced
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and Pepper to taste
- 1/4 teaspoon Red Pepper Flakes
- 1/4 Avocado, sliced
- 1 tablespoon Fresh Cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the tilapia fillets with lemon juice, paprika, cumin, salt, and pepper.
- Place the seasoned tilapia on the baking sheet and bake for 15-20 minutes or until the fish flakes easily with a fork.
- While the fish is baking, cook the quinoa according to package instructions.
- On medium heat, warm olive oil in a large skillet. Add garlic and red onion, sautéing for about 2 minutes until fragrant.
- Add kale, cherry tomatoes, red pepper flakes, and a pinch of salt and pepper to the skillet. Stir-fry for about 5 minutes until the kale is wilted and tomatoes are slightly blistered.
- Plate 1/2 cup of cooked quinoa on each serving dish, top with a baked tilapia fillet and a portion of kale stir-fry.
- Garnish with sliced avocado and sprinkle fresh cilantro on top. Serve immediately.
Nutritional Information
High protein, rich in omega-3s, low carb, antioxidant-rich