Cilantro-Lime Quinoa Bowl with Blackened Tilapia

Blackened tilapia brings together this cilantro-lime quinoa bowl, along with black beans, tomatoes, and salad greens, all evoking a taste of the coast of Mexico.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 681 Calories

Ingredients

• 1 cup water
• 1 tablespoon vegetable oil
• salt to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 Roma tomato, chopped
• 1 avocado, chopped
• 2 tilapia fillets
• 1 cup fresh spinach leaves, or to taste
• 1 large lime, zested and juiced
• 2 cups chopped romaine lettuce, or to taste
• 2 tablespoons roasted pepitas, or to taste
• 2 wedges lime
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup chopped fresh cilantro
• 0.125 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon garlic powder
• 0.5 cup quinoa
• 0.5 tablespoon onion powder
• 1.5 tablespoons paprika

Recipe Instructions

Step 1

Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.

Step 2

Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.

Step 3

Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.

Step 4

Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.