with quinoa saute / avocado cream
- 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
- 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!