Ingredients
- 1 cup water
- 1/2 cup uncooked quinoa
- 2 tilapia fillets (3.5 ounces each)
- Pinch of smoked paprika
- 2/3 cup frozen corn kernels thawed
- 3 tablespoons lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup cilantro roughly chopped
- Salt and pepper to taste
- Sriracha for garnish (optional)
Instructions
- In a large pot, bring the water to a boil over high heat.
- Once boiling, stir in the quinoa, cover and reduce the heat to low. Cook until all the water is absorbed, about 15 minutes.
- While the quinoa cooks, spray a large pan with cooking spray and heat over medium-high.
- Sprinkle each side of the tilapia fillets with smoked paprika and cook until white and flaky, about 2-3 minutes per side. Cover and set aside until the quinoa is ready.
- Toss the cooked quinoa with the corn, lime juice, garlic powder, onion powder, and cilantro. Season to taste with salt and pepper.
- Divide the quinoa between two plates and top with tilapia fillets. Drizzle with sriracha is desired.
- DEVOUR!