Lemon-Oregano Tilapia & Quinoa Salad

with Fresh Tomatoes & Cucumbers

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 390 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
06 Smart Points

A colorful bed of red quinoa and fresh vegetables makes for a hearty accompaniment to delicate tilapia, which is simply seasoned with herbaceous oregano and pan-seared until golden brown. A squeeze of fresh lemon juice just before serving provides the perfect finishing touch.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Lemon-Oregano Tilapia & Quinoa Salad with Fresh Tomatoes & Cucumbers
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instructions
Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Prepare the ingredients & dress the vegetables:
2 Prepare the ingredients & dress the vegetables:

While the quinoa cooks, wash and dry the fresh produce. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a large bowl, combine the prepared peppers, cucumbers, tomatoes, and white bottoms of the scallions, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper.

Cook the fish:
3 Cook the fish:

While the quinoa continues to cook, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

Add the cooked quinoa to the bowl of dressed vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked fish. Top the fish with the juice of the remaining lemon wedges. Garnish with the sliced green tops of the scallions. Enjoy!

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Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly. 

2 Prepare the ingredients & dress the vegetables:

While the quinoa cooks, wash and dry the fresh produce. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a large bowl, combine the prepared peppers, cucumbers, tomatoes, and white bottoms of the scallions, the juice of 2 lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper.

Prepare the ingredients & dress the vegetables:
Cook the fish:
3 Cook the fish:

While the quinoa continues to cook, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

4 Make the salad & serve your dish:

Add the cooked quinoa to the bowl of dressed vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked fish. Top the fish with the juice of the remaining lemon wedges. Garnish with the sliced green tops of the scallions. Enjoy!

Make the salad & serve your dish: