Lemon Tilapia with Red Wine Vinegar and Spinach Quinoa

By Drew Thomas

I am happy to share this recipe developed by Drew Thomas – a Nutritional Science major at the University of Minnesota who also enjoys cooking!

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Looking for a simple and delicious meal that’s packed full of nutrients? Then look no further! Today I’ll be covering the recipe for one of my go-to meals: Tilapia with red wine vinegar and spinach quinoa. This meal is a nutritional powerhouse and is packed full of protein, whole grains, and a great way to get your daily dose of spinach! The recipe is extremely simple and can be prepared start to finish in about 20 minutes; great for those of us who are busy but are looking for a wholesome and delicious meal to prepare.

Ingredients:
  • 3 Cups Spinach
  • 2 Tilapia Fillets
  • ½ Cup Quinoa
  • 2 Tbsp, Red Wine Vinegar
  • 1 Large Lemon

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Directions:

Preheat oven to 350. Place 1 cup of water and ½ cup quinoa in a pot and bring to a boil.

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While water and quinoa are coming to a boil place the thawed fish fillets in a baking pan. Slice lemon and place on top of fish and squeeze extra lemon juice on both fillets. Add desired amount of salt for flavor.

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Once the oven is at 350, place the fish in and set the timer for 13 minutes. At this point the Quinoa should be boiling. Reduce the heat of the quinoa and bring to a simmer for the next 15 or so minutes-until excess water is gone.

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In another saucepan add spinach, red wine vinegar, 1 tsp. salt, and any remaining lemon juice. Place on low heat and cover with a lid, stirring occasionally.

 

 

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Once the Quinoa finishes up, add it to the spinach mixture and stir over heat for 1-2 minutes. This will allow the quinoa to absorb the flavor of the spinach mixture while also picking up the water-soluble nutrients lost in the liquid upon cooking.

 

 

Finally, Take the tilapia out of the oven, bring everything together, and prepare yourself for a delicious meal. This recipe makes 2 servings but can easily be modified for more. Bon Appetit!