TILpia with corn & quinoa

This is an easy recipe that we have once a week. It cooks up really quickly, is very flavorful and if you chose to add crème fraîche, then it looks really impressive. You can lighten this up by subbing the crème fraîche for plain greek yogurt. Enjoy!

WHAT YOU’LL NEED:

Tilapia Fillets - 2-4

1 cup organic corn - frozen

1 cup organic cooked quinoa

2-3 organic limes

Fresh Organic Cilantro

1-2 tbsps Onion Powder

1-2 tbsps Garlic Powder

Primal Kitchen Cilantro Lime Dressing OR make your own Cilantro dressing (listed below)

Salt and pepper to taste

Avocado oil

Cilantro Dressing: Mix together in a blender

1 bunch cilantro (about ¾ cup fresh chopped cilantro)

1/3 cup olive oil

3 tablespoons fresh lime juice

1 tablespoon sugar, honey or pure maple syrup

1 clove garlic

1 jalapeno, seeded

1/4 teaspoon salt, plus more to taste

Freshly ground black pepper

MAKE IT:

Rinse and drain your quinoa, then transfer to a pot and cook according to the instructions.

Cook your frozen corn in a pan on the stove with a little avocado oil until it’s warmed through. Move the corn to a large mixing bowl.

While the quinoa cooks, salt and pepper your tilapia fillets on both sides. Add a drizzle of avocado oil to the pan you used for your corn, and cook the tilapia for 3-4 minutes per side on medium heat until cooked through. Larger filets may need extra time.

Once the quinoa is cooked, add it to the mixing bowl with the corn. Add the juice of 2-3 limes, garlic powder, onion powder, salt & pepper to taste, and a handful of chopped cilantro.

Plate the corn and quinoa mix, add the tilapia, top with cilantro dressing and crème fraîche or plain greek yogurt and a handful of fresh cilantro.