Tilapia and Quinoa with Feta and Cucumber

Protein will keep you full longer, and this recipe has two lean sources of it.

Prep Time
10 min

Total Time
30 min

Yield
Serves 4

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Ingredients

1 cup quinoa
Coarse salt and ground pepper
2 1/2 teaspoons extra-virgin olive oil
1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 teaspoon paprika
1 cup English cucumber (6 ounces), diced small
1/3 cup roughly chopped fresh dill
1/3 cup feta (1 1/2 ounces), crumbled
2 teaspoons fresh lemon juice

Directions

In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

http://www.marthastewart.com/337637/tilapia-and-quinoa-with-feta-and-cucumbe