staying hungry : coconut tilapia with summer quinoa salad

It worked out well that this week’s dinner challenge meal was shelved for a week. It’s PERFECT for Memorial Day Weekend and the unofficial start to summer!

It’s one part real recipe, one part creative grocery aisle decision making.

Let’s start with the real recipe, this summer quinoa salad from Iowa Girl Eats!

Summer Quinoa Salad

mildly adapted from Iowa Girl Eats

serves 4

Ingredients:

  • 1/2 cup dry quinoa
  • 1 cup water
  • 1/4 small red onion, minced
  • 1 grapefruit, peeled & diced
  • 1 can black beans, drained & rinsed
  • 1/4 cup dried cranberries (I omitted these because I forgot them!)
  • 2 ears of corn, kernels cut off cob (I used 1 cup of canned corn)
  • 1/2 avocado, diced
  • 1/3 cup cilantro, chopped
  • Juice from 1 1/2 limes
  • 1 Tbsp extra virgin olive oil
  • salt & pepper, to taste

Directions:

Cook the quinoa as per directions. In a separate bowl, combine all other ingredients. After quinoa has cooled slightly add to the rest of the salad ingredients. Mix until combined.

Now, for the tipalia!

Coconut Tilapia

serves 4

Ingredients:

  • 4 tilapia filets, about 4oz each
  • 4 tsp coconut oil
  • 4 handfuls cilantro
  • salt and pepper

Directions:

Roll out a square of parchment paper. Season the fish with salt and pepper and add a teaspoon of coconut oil and a handful of cilantro.

Then pick up the sides and roll them down together until they form a seam on top of the fish and tuck the open ends underneath. Like this!

Then bake at 425 for about 20 minutes, or until fish is entirely cooked through.

Rating: 3/5. I liked this one! Very summery. I found out that I preferred the quinoa salad cold and the tilapia hot. But march to the beat of your own drum! Do what you like temperature wise, and enjoy!

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