Last night, I had a goal to make a meal that was light and healthy but still tasted like comfort food. Tilapia and quinoa are two of my go-to’s for healthy meals that make you feel good.
I typically cook quinoa with water, but decided to try cooking it with chicken broth to give it more flavor. It turned out great! You can do this with any meal by substituting equal parts chicken broth for water. I also added southwest style canned corn and tomato and basil feta to the quinoa to give it an element of comfort food.
Here’s the recipe:
4 cups chicken broth
2 cups quinoa
8 tilapia filets
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp salt
1/2 tbsp pepper
1 (15.25 oz) can of southwest style corn
1 (3.5 oz) container of feta cheese
Put the broth and quinoa in a sauce pan and bring to a boil. Lower to a simmer, cover and cook for 15 minutes. In the meantime, heat up olive oil on high in a skillet. Season the tilapia with onion powder, garlic powder, salt and pepper. Brown the tilapia for about two minutes on each side. Lower the heat to medium and cook for 5 minutes or until fully cooked.
Once the quinoa is done, stir in the corn. Remove from the heat and let cool for 5 minutes before adding the feta. Divide the quinoa mixture on plates and top with tilapia. Makes 4 servings.
