with quinoa saute / avocado cream
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- 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
- Avocados, medium - 2
- Sugar - 1 tsp
- Salt - 1/2 tsp
- Yogurt, plain or Greek - 1/4 cup
- Lime juice - 1 Tbsp
- 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.
- 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!
Really tasty! Used rice instead of quinoa and it turned out fine.0 Helpful
We felt like doubling the spice mix would have helped, but this was still quite yummy.0 Helpful
I really enjoyed this! So did 4-year-old. The avocado cream is yummy. Husband doesn't love tilapia though.0 Helpful
The tilapia was good but I really liked the quinoa.0 Helpful
Another winner. We used cod.0 Helpful
Kids (12 and 14) loved it. One even scoffed about the fish but then really enjoyed it.0 Helpful