Cilantro Lime Quinoa Bowl with Blackened Tilapia

Blackened tilapia brings together this cilantro lime quinoa bowl, along with black beans, tomatoes, and salad greens, all evoking a taste of the coast of Mexico.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 904 Calories

Ingredients

• 1 cup water
• salt to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 Roma tomato, chopped
• 1 tablespoon olive oil, or more as needed
• 1 avocado, chopped
• 2 tilapia fillets
• 1 cup fresh spinach leaves, or to taste
• 1 large lime, zested and juiced
• 2 cups chopped romaine lettuce, or to taste
• 2 tablespoons roasted pepitas, or to taste
• 2 wedges lime
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup chopped fresh cilantro
• 0.125 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon garlic powder
• 0.5 cup quinoa
• 0.5 tablespoon onion powder
• 1.5 tablespoons paprika

Recipe Instructions

Step 1

Make tilapia: Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a small bowl. Rub about 1 tablespoon spice mixture on each side of both tilapia fillets, making sure to use up seasoning. Let fillets sit while preparing quinoa, about 15 minutes.

Step 2

Make quinoa: 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 and set aside.

Step 3

Heat olive oil in a large pan over medium-high heat. Cook tilapia fillets in hot oil until fish flakes easily with a fork, 2 to 3 minutes per side.

Step 4

Make bowl: Arrange romaine lettuce and spinach in 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over lettuce and spinach. Top with avocado and pepitas. Serve each portion with a lime wedge.