Follow me as I dive into the world that is cooking! There will be mishaps, burns and feasts as you watch my progression from college-student fare (pizza rolls and ramen noodles) to (hopefully) goddess of the hearth! I am always open to new recipes and ideas, so feel free to contact me.
Most of the time when I tell people I like quinoa, they have no clue what I’m referring to. Quinoa (keen-wah) is a seed from from a grain-like plant (though it is not a grain) that contains good amounts of calcium, amino acids, phosphorous and iron. It’s super easy to cook and can be a great substitute for couscous since it’s lower in carbs and an ample source of protein.
My favorite (and so far only) way to cook it has been boiling it and adding feta, dill and chopped seedless cucumber.. YUM.
This meal is one of my tried-and-true recipes, and has been a hit every time I’ve made it. It looks fancy, tastes great and is EASY to make.
1 lb or thereabouts of boneless, skinless tilapia fillets, rinsed, patted dry, and divided into 8 pieces
1 Tbsp paprika
1 C seedless cucumber (the long skinny ones that are usually wrapped in some kind of plastic), diced small
1/3 C roughly chopped fresh dill, or a few good shakes of dried dill (1 T+)
1/3 C crumbled feta cheese (1 1/2 oz)
juice of 1/2 lemon
1/2 lemon sliced for garnish and fish
1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon of coarse salt to a boil over high heat. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. You’ll see little bubble-like breathing holes come up from the bottom of the quinoa… fun!!! Transfer quinoa to a 1 1/2 qt or so bowl and let cool 5 minutes.
2. In a large skillet, heat 1 1/2 tsp oil over med-high. Season fish pieces with salt, pepper and paprika. Rub spices in slightly to ensure good flavor. Cook fillets until opaque throughout, about 2 minutes per side. They should flake easily with a fork test. Remove pan from heat.
3. Stir cucumber, dill, feta, 1 tsp oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among 4 plates and top with fish. Garnish with lemon slices.
**I make this for the two of us, then eat the rest for lunch the following day. This one reheats well. Also, it doesn’t look like much, but the quinoa is VERY filling!**