Southwestern Tilapia
with quinoa saute / avocado cream

Name: Southwestern Tilapia
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1/2 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/4 tsp Coriander; 1/4 tsp Cumin; 1 Bell peppers, any color, chopped; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Tilapia; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Corn kernels, frozen; ~2 cups Cooked quinoa (ingredients listed separately); 1 tsp Lime juice; 1/2 lb Baby carrots; 2 Avocados, medium; 1 tsp Sugar; 1/2 tsp Salt; 1/4 cup Yogurt, plain or Greek; 1 Tbsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

With Southwestern spices, serve this tilapia over a saute of quinoa, pinto beans and corn. Avocado cream offers a rich and creamy addition, perfect for topping the dish or dipping carrots!

Proteins

Fish, non-canned, Beans, pinto

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Southwestern Tilapia and Quinoa:

Salt - 1/2 tsp
Garlic powder - 1/2 tsp
Paprika - 1/2 tsp
Coriander - 1/4 tsp
Cumin - 1/4 tsp
Bell peppers, any color - 1 , chopped
Green onions - 2 stalks , chopped, green and white parts separate
Tilapia - 1 lb
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp
Corn kernels, frozen - 1/2 cup
Cooked quinoa (ingredients listed separately) - ~2 cups
Lime juice - 1 tsp
Baby carrots - 1/2 lb

Avocado Cream:

Avocados, medium - 2
Sugar - 1 tsp
Salt - 1/2 tsp
Yogurt, plain or Greek - 1/4 cup
Lime juice - 1 Tbsp

Prep

Make quinoa - (Skip if quinoa was already made ahead on Monday.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Make spice mix - Combine salt (the portion for the tilapia), garlic powder, paprika, coriander and cumin. (Can be done up to 5 days ahead)
Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
Make avocado cream - Halve avocado and scoop out flesh. Blend sugar, salt (the portion for the avocado cream), yogurt, avocado and lime juice (the portion for the avocado cream) in a blender (or use a hand blender) until smooth. (Can be done up to 3 days ahead)
Green onions - Chop, keeping green and white parts separate. (Can be done up to 2 days ahead)
Season tilapia - Rub tilapia in half the spice mix (reserve the other half).
Beans - Drain and rinse.

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Make

Heat a nonstick pan over medium-high heat. Add first part of cooking oil and then bell peppers. Saute until tender, 2 to 3 minutes.
Add corn and saute until defrosted. Add reserved half of spice mix and white part of green onions and saute until spices are fragrant, ~1 minute more.
Pour quinoa and beans over vegetables and saute until quinoa is coated in spices. Taste and season with some additional salt and pepper, if needed. Transfer quinoa to a serving bowl and top with lime juice and green parts of green onions.
Wipe out pan if needed and return to medium-high heat. Add second part of oil and then tilapia to heated oil.
Cook fish for 1 1/2 to 3 minutes on each side, depending on thickness of fillets. (Add a splash of additional oil if needed, to prevent fish from sticking.)
Serve some of the avocado cream over the tilapia and quinoa. Serve the rest with baby carrots for dipping. Enjoy!

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