Tilapia And Quinoa With Feta And Cucumber Recipes

Steps:

• 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.

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
• Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.