Spicy Tilapia Quinoa Bowl

  • SERV 4
  • COOK 38 Mins


4 filets of fresh tilapia
1 tablespoon light corn oil
½ teaspoon salt
⅓ cup quinoa, uncooked
¾ cup chicken stock
¼ cup yellow onion
1 tablespoon cilantro
2 teaspoons lemon zest
2 teaspoons lemon juice
1 teaspoon corn oil
¼ cup jalapeño, deseeded, chopped
¼ cup frozen corn kernels, thawed
⅔ cup tomatoes, diced
1 teaspoon jalapeño, chopped
½ teaspoon lime juice, fresh
¼ teaspoon lime zest
½ teaspoon corn oil
2 ½ teaspoon cilantro, chopped
¼ cup queso blanco, crumbled
sea salt to taste
pepper to taste


  • To cook the tilapia, heat oil in sauté pan on medium-high heat. Season tilapia filets with salt and pepper and add to pan. Cook on each side for approximately 3-4 minutes or until done. Remove from heat and keep warm.
  • To prepare the quinoa, heat oil in sauté pan on medium-high heat. Add onion cooking until translucent, then add quinoa and continue cooking for 1 minute.
  • Add in chicken stock and lemon juice and bring to a boil.
  • Reduce heat to simmer, cover and cook until quinoa has soaked up all liquid, approximately 15 minutes. When done, stir in lemon zest, cilantro and jalapeño.
  • Cover and let sit for 2 minutes. Set aside and keep warm.
  • For the corn salsa, add corn to sauté pan on medium heat and cook for approximately 2 minutes. Remove from heat and cool.
  • Combine remaining ingredients, cover and refrigerate for at least 2 hours.
  • To serve, place spicy quinoa in serving dish. Add filet of tilapia and top with corn salsa. Sprinkle with queso blanco.

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