Tilapia & Jalapeño-Orange Salsa over Vegetable Quinoa & Spiced Yogurt

Tilapia & Jalapeño-Orange Salsa

over Vegetable Quinoa & Spiced Yogurt

40 MIN
2 Servings
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Available Options

  • with Tilapia
    includes 2 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Tilapia

    From the Test Kitchen

    For a hearty accompaniment to our spiced fish fillets, we’re serving them over a bed of tricolor quinoa tossed with sautéed carrots and tomatoes, plus a layer of creamy garlic yogurt seasoned with the same blend of smoky spices. It all gets a bright, zesty lift from a juicy orange and pickled jalapeño salsa served on top.
    12 green SmartPoints® per serving
    10 blue SmartPoints® per serving
    3 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Tilapia & Jalapeño-Orange Salsa over Vegetable Quinoa & Spiced Yogurt
    Title
    • 2 Tilapia Fillets
    • ½ cup Tricolor Quinoa
    • 1 Navel Orange
    • 2 cloves Garlic
    • 2 Scallions
    • 6 oz Carrots
    • ½ cup Plain Nonfat Greek Yogurt
    • 4 oz Grape Tomatoes
    • 3 Tbsps Roasted Peanuts
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Tbsp Verjus Rouge
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    Prepare the ingredients & make the salsa
    2 Prepare the ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Roughly chop the peanuts. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and medium dice the orange; place in a medium bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. To the bowl of diced orange, add the sliced green tops of the scallions and as much of the chopped pepper as you’d like,  depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the yogurt, a pinch of the spice blend, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper.  

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the halved tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked quinoa. Stir in the verjus and a drizzle of olive oil; season with salt and pepper. Cover to keep warm. Wipe out the pan.

    Cook the tilapia
    4 Cook the tilapia

    Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, to the pot of cooked quinoa and vegetables, add the chopped peanuts; stir to combine. Taste, then season with salt and pepper if desired. Divide the seasoned yogurt between two dishes and spread into an even layer. Serve the seasoned yogurt topped with the finished quinoa, cooked tilapia, and salsa. Enjoy!

    Tips from Home Chefs

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    Tilapia & Jalapeño-Orange Salsa

    Cook the quinoa
    1 Cook the quinoa

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    2 Prepare the ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 1-inch pieces. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Roughly chop the peanuts. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and medium dice the orange; place in a medium bowl. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. To the bowl of diced orange, add the sliced green tops of the scallions and as much of the chopped pepper as you’d like,  depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. In a separate bowl, combine the yogurt, a pinch of the spice blend, a drizzle of olive oil, and as much of the garlic paste as you'd like. Season with salt and pepper.  

    Prepare the ingredients & make the salsa
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the halved tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and combined. Turn off the heat. Transfer to the pot of cooked quinoa. Stir in the verjus and a drizzle of olive oil; season with salt and pepper. Cover to keep warm. Wipe out the pan.

    4 Cook the tilapia

    Pat the tilapia dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat.

    Cook the tilapia
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, to the pot of cooked quinoa and vegetables, add the chopped peanuts; stir to combine. Taste, then season with salt and pepper if desired. Divide the seasoned yogurt between two dishes and spread into an even layer. Serve the seasoned yogurt topped with the finished quinoa, cooked tilapia, and salsa. Enjoy!

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