Wednesday, May 25, 2016

Chili Rubbed Tilapia with Quinoa, Corn and Black Bean Salad

This was a really fun, easy to make and quick recipe that we could make with all things on hand.
Quinoa is so yummy in this dressing. Kaspian loved the corn and Astrid just hungrily looked at all our food.

Here is the original recipe:


4 tilapia fillets
1 ½ tsp chili powder
1 ½ tsp oregano
½ tsp cumin
4 tablespoons olive oil
salt and pepper

1 cups quinoa
2 cups water
15 oz can of black beans, rinsed
2 cups fresh or frozen cooked corn
cilantro, chopped
green onion, chopped

1/2 cup of fresh lime juice
¼ cup olive oil
1 ½ tsp cumin
salt and pepper


1. Add quinoa and water in a saucepan and boil for about 15 minutes until cooked.
2. In a jar or air tight container, combine lime juice, olive oil, cumin, salt and pepper. Shake vigorously until well combined.
3. In large bowl, combine cooled quinoa, black beans, chopped cilantro, green onion and dressing. Mix everything together. The salad portion is now done!
4. Combine chili, oregano, cumin, olive oil and salt and pepper in a small bowl. Mix together.
5. Rinse the fish and pat dry. Use a brush to put marinade on the fish on both sides.
6. Cook in a pan on high heat until done. Squeeze lime over the fish right before taking it out of the pan.
7. Serve the fish over the quinoa. 

What we liked:

Very tasty, easy and light. 

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He loved the corn.

Next time:

We didn't have any bell peppers and resorted to dehydrated cilantro and green onions - next time, the dish would definitely be better with the fresh herbs. 

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