Cilantro-Lime Quinoa Bowl with Blackened Tilapia Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Cilantro-Lime Quinoa Bowl with Blackened Tilapia Recipe). This is my take on the cilantro-lime quinoa bowl from everyone's favorite Mexican-inspired coastal fast food chain. It turned out pretty good. You can season the tilapia or buy the pre-seasoned ones at the market. If you have an Aldi grocery nearby, they have a fresh tilapia seasoned with a Southwest rub, which is perfect for this recipe.

Brief

Prep 35 mins

Cook: 25 mins

Total: 1hr

Servings: 2

Yield: 2 large bowls

Cilantro-Lime Quinoa Bowl with Blackened Tilapia Recipe

Ingredients

1 ½ tablespoons paprika

½ tablespoon onion powder

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon dried oregano

¼ teaspoon garlic powder

2 tilapia fillets

1 cup water

½ cup quinoa

⅛ teaspoon salt

1 large lime

zested and juiced

½ cup chopped fresh cilantro

salt to taste

1 tablespoon vegetable oil

2 cups chopped romaine lettuce

or to taste

1 cup fresh spinach leaves

or to taste

1 (15 ounce) can black beans

rinsed and drained

1 Roma tomato

chopped

1 avocado

chopped

2 tablespoons roasted pepitas

or to taste

2 wedges lime

Margaritas

World Cuisine

Directions

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.

Nutritional Information

Cilantro-Lime Quinoa Bowl with Blackened Tilapia Recipe

Servings Per Recipe:2

Calories: 680.8

% Daily Value *

Protein: 42.1g 84%

Carbohydrates: 73.4g 24%

Dietary Fiber: 24.5g 98%

Sugars: 4.6g

Fat: 28.1g 43%

Saturated Fat: 4.1g 20%

Cholesterol: 40.9mg 14%

Vitamin A Iu: 8903.2IU 178%

Niacin Equivalents: 12.6mg 97%

Vitamin B6: 1.3mg 83%

Vitamin C: 61.2mg 102%

Folate: 369.8mcg 93%

Calcium: 202.8mg 20%

Iron: 8.3mg 46%

Magnesium: 242.8mg 87%

Potassium: 2165.5mg 61%

Sodium: 1355.5mg 54%

Thiamin: 0.6mg 56%

Calories From Fat: 252.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.