Spicy Tilapia Quinoa Bowl
This nutritious tilapia quinoa bowl recipe is sure to keep you energized.
4 Filets of Fresh Tilapia from Honduras & Mexico
1 Tablespoon Light Corn Oil
½ teaspoon Salt
1/3 Cup Quinoa, uncooked
¾ Cup Chicken Stock
¼ Cup Yellow Onion
1 Tablespoon Cilantro
2 teaspoons Lemon Zest
2 teaspoons Lemon Juice
1 teaspoon Corn Oil
¼ Cup Jalapeño, deseeded, chopped
¼ Cup Frozen Corn Kernels, thawed
2/3 Cup Tomatoes, diced
1 teaspoon Jalapeño, chopped
½ teaspoon Lime Juice, fresh
¼ teaspoon Lime Zest
½ teaspoon Corn Oil
2 ½ teaspoon Cilantro, chopped
¼ Cup Queso Blanco, crumbled
Sea Salt to Taste
Pepper to Taste
To cook the tilapia, heat oil in sauté pan on medium-high heat. Season tilapia filets with salt and pepper and add to pan. Cook on each side for approximately 3-4 minutes or until done. Remove from heat and keep warm.
To prepare the quinoa, heat oil in sauté pan on medium-high heat. Add onion cooking until translucent, then add quinoa and continue cooking for 1 minute.
Add in chicken stock and lemon juice and bring to a boil.
Reduce heat to simmer, cover and cook until quinoa has soaked up all liquid, approximately 15 minutes. When done, stir in lemon zest, cilantro and jalapeño.
Cover and let sit for 2 minutes. Set aside and keep warm.
For the corn salsa, add corn to sauté pan on medium heat and cook for approximately 2 minutes. Remove from heat and cool.
Combine remaining ingredients, cover and refrigerate for at least 2 hours.
To serve, place spicy quinoa in serving dish. Add filet of tilapia and top with corn salsa. Sprinkle with queso blanco.