Lemon Tilapia with Cucumber and Feta Quinoa

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ cups Quinoa, Rinsed
• 1 cup Water
• 2 Fillets Tilapia, Rinsed
• 1 Lemon, Divided
• 2-½ teaspoons Extra Virgin Olive Oil, Divided
• ½ cups Cucumber, Peeled And Diced
• ¼ cups Feta Cheese, Crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely grate the zest from the whole lemon, then cut the lemon in half. Squeeze the juice from one half for the fish and the juice from the other half for the quinoa.

2. Put the rinsed quinoa and 1 cup of water in a small saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 12 minutes until the water is absorbed.

3. Remove the quinoa from the heat and keep it covered for 3 minutes. Fluff with a fork, then stir in the diced cucumber, lemon zest, 1 teaspoon olive oil, and the juice from the second lemon half.

4. Pat the tilapia fillets dry and rub both sides with 1½ teaspoons olive oil.

5. Heat a nonstick skillet over medium-high heat. Add the fillets and cook 3 to 4 minutes per side, until the flesh is opaque and flakes easily or reaches 145°F (63°C). Squeeze the first lemon half's juice over the fish.

6. Divide the lemon quinoa between two plates, top with the crumbled feta, and serve the tilapia alongside.