I haven’t been cooking much lately since I’ve moved back home. But since Blake and I will be moving to San Diego in about a month, I decided to make dinner for my mom last night.
I love being able to make something that is healthy and delicious with minimal ingredients. So I made this tilapia dish with salad and a side of quoina.
If you have time to make the quoina beforehand then you can refrigerate it and mix it into the salad. But here’s what I did to make this super easy and delicious meal.
First, I boiled the quoina because it takes the longest. I then seasoned the tilapia fillets with lemon juice, garlic salt and paprika.
I added about two cloves (or a teaspoon) of minced garlic to the pan along with a tablespoon of olive oil and lemon juice mixture (from trader joes).
Once I added the fish, I set my timer for 3 minutes and started working on the salad.
With just a bag of mixed greens, 2 Persian cucumbers, a can of black olives, 1/2 red onion and 2 avocados, this salad was super easy to throw together.
I cut the cucumbers, onion and avocado, then tossed everything in a medium bowl, drizzled some of the olive oil and lemon mixture onto the salad and added a little bit of tajin seasoning.
When three minutes was up, I flipped the fillets and set the timer for another 3 minutes. I drizzled some fresh lemon juice on the fish and the quoina and everything was finished in no time.