The Happiest Spice in the World

I'm trying to eat healthier meals and so we checked this one out and tried something all new- quinoa. Delicious and fun to say. Bonus points for anyone who gets the title reference.

Tilapia and Quinoa with Feta and Cucumber (from EveryDay Food magazine)

1 C quinoa
2 C water
coarse salt and ground pepper
2 1/2 tsp extra virgin olive oil
1 pound boneless, skinless tilapia fillets, divided into 8 pieces
3/4 tsp paprika
1 C English cucumber (6 oz), diced small
1/3 C roughly chopped fresh dill
1/3 C feta (1 1/2 oz), crumbled
2 tsp fresh lemon juice

1. In a small saucepan, bring quinoa, 2 C water, and 1 tsp 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.

2. In a large non-stick skillet, heat 1 1/2 tsp 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 tsp oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

So, this is considered 4 servings, but to be honest, my husband and I ate all the fish between us. I bought almost a pound of fish (in four fillets) and we each ate two. We ate most of the quinoa as well. There is a cup or so left over. This is a very light meal and delicious. My son tried the quinoa and said it was okay but he didn't each much of it. I suspect, like grits, they largely depend upon what you add to them. These had a light, Mediterranean taste. The would be great with any fish dish. The quinoa is a complete protein, so it would be an excellent vegetarian dish on its own. You could easily bulk up this meal with a side salad or some grilled veggies. The recipe says any flaky, white-fleshed fish or chicken cutlets can be substituted for the tilapia. It also suggests mint, parsley or basil in place of the dill.