How to Make Cilantro-Lime Quinoa Bowl with Blackened Tilapia - A Step-by-Step Guide

Looking for a fresh and healthy meal that’s bursting with flavor? Say hello to the Cilantro-Lime Quinoa Bowl with Blackened Tilapia! This nourishing bowl combines the nutty and protein-packed quinoa with zesty cilantro and lime for an irresistible touch of freshness. Plus, it’s topped off with perfectly spiced blackened tilapia for a protein powerhouse that will leave your taste buds singing. Whether you’re looking for a wholesome lunch or a flavorful dinner, this recipe has got you covered.<...

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Ingredients

  • 1 ½ tablespoons paprika
  • ½ tablespoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 2 tilapia fillets
  • 1 cup water
  • ½ cup quinoa
  • ⅛ teaspoon salt
  • 1 large lime, zested and juiced
  • ½ cup chopped fresh cilantro
  • salt to taste
  • 1 tablespoon vegetable oil
  • 2 cups chopped romaine lettuce, or to taste
  • 1 cup fresh spinach leaves, or to taste
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 Roma tomato, chopped
  • 1 avocado, chopped
  • 2 tablespoons roasted pepitas, or to taste
  • 2 wedges lime

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr
  • Servings: 2
  • Yield: 2 large bowls

  • Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets, making sure to use up all the seasoning. Let fillets sit while preparing the quinoa, about 15 minutes.
  • Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt.
  • Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork, 2 to 3 minutes per side.
  • Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.
  • Nutrition

    681 cal.

    • Total Fat: 28g
    • Saturated Fat: 4g
    • Cholesterol: 41mg
    • Sodium: 1356mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 25g
    • Total Sugars: 5g
    • Protein: 42g
    • Vitamin C: 61mg
    • Calcium: 203mg
    • Iron: 8mg
    • Potassium: 2166mg