Name: Cilantro-Lime Quinoa Bowl with Blackened Tilapia
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: Paprika - 1 ½ tablespoons; Onion Powder - ½ tablespoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Cayenne pepper - ½ teaspoon; Dried oregano - ½ teaspoon; Garlic powder - ¼ teaspoon; Tilapia fillets - 2; Water - 1 cup; Quinoa - ½ cup; Salt - ⅛ teaspoon; Lime, zested and juiced - 1 large; Chopped fresh cilantro - ½ cup; Salt to taste - ½ cup; Vegetable oil - 1 tablespoon; Chopped romaine lettuce, or to taste - 2 cups; Fresh spinach leaves, or to taste - 1 cup; Black beans, rinsed and drained - 1 (15 ounce) can; Roma tomato, chopped - 1; Avocado, chopped - 1; Roasted pepitas, or to taste - 2 tablespoons; Lime - 2 wedges

Ingredients for - Cilantro-Lime Quinoa Bowl with Blackened Tilapia

1. Paprika 1 ½ tablespoons

2. Onion Powder ½ tablespoon

3. Salt ½ teaspoon

4. Ground black pepper ½ teaspoon

5. Cayenne pepper ½ teaspoon

6. Dried oregano ½ teaspoon

7. Garlic powder ¼ teaspoon

8. Tilapia fillets 2

9. Water 1 cup

10. Quinoa ½ cup

11. Salt ⅛ teaspoon

12. Lime, zested and juiced 1 large

13. Chopped fresh cilantro ½ cup

14. Salt to taste ½ cup

15. Vegetable oil 1 tablespoon

16. Chopped romaine lettuce, or to taste 2 cups

17. Fresh spinach leaves, or to taste 1 cup

18. Black beans, rinsed and drained 1 (15 ounce) can

19. Roma tomato, chopped 1

20. Avocado, chopped 1

21. Roasted pepitas, or to taste 2 tablespoons

22. Lime 2 wedges

How to cook deliciously - Cilantro-Lime Quinoa Bowl with Blackened Tilapia

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.