Cilantro-Lime Quinoa Bowl With Blackened Tilapia
This 15 minute buddha bowls recipe, with healthy grains, chickpeas, fruit, and avocado, is a balanced, healthy meal that.
Recipe Summary Cilantro-Lime Quinoa Bowl With Blackened Tilapia
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.Ingredients | Vegetarian Quinoa Bowl Recipes1 ½ tablespoons paprika½ tablespoon onion powder½ teaspoon salt½ teaspoon ground black pepper½ teaspoon cayenne pepper½ teaspoon dried oregano¼ teaspoon garlic powder2 tilapia fillets1 cup water½ cup quinoa⅛ teaspoon salt1 large lime, zested and juiced½ cup chopped fresh cilantrosalt to taste1 tablespoon vegetable oil2 cups chopped romaine lettuce, or to taste1 cup fresh spinach leaves, or to taste1 (15 ounce) can black beans, rinsed and drained1 Roma tomato, chopped1 avocado, chopped2 tablespoons roasted pepitas, or to taste2 wedges limeDirectionsCombine 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.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.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.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.Info | Vegetarian Quinoa Bowl Recipesprep: 35 mins cook: 25 mins total: 1 hr Servings: 2 Yield: 2 large bowls
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