Preparation Instructions
COOK QUINOA: In a medium saucepan bring quinoa, 1/2 teaspoon salt, and 2 cups of water to a boil. Reduce heat to medium-low, cover, and let simmer for 15-20 minutes or until all the liquid is absorbed. Remove from heat, stir in zest and juice from 1/2 lime, and 2 tablespoons cilantro. Season to taste with salt and pepper. Set aside.
COOK FISH: 15 minutes after the quinoa starts cooking, cook your fish. Cook Morey’s Tilapia Seasoned Grill according to package directions of your choice (we used the baking method). Remove from the oven and flake into large pieces.
MAKE SPICED MANGO: In a small mixing bowl, gently stir together the mango slices, red onion, chili powder, and pinch of salt. Set aside.
MAKE AVOCADO CREMA: Place avocado, yogurt, juice of 1/2 lime, and cumin into a blender and pulse until smooth. Season with salt and pepper to taste.
TO SERVE TILAPIA QUINOA BOWL: Working in a decorative pattern, divide the quinoa, mango, black beans, and fish into two bowls. Garnish with cilantro. Drizzle avocado crema over or serve alongside. Cut remaining lime into wedges and serve alongside.
PRO TIP: Sub spiced chickpeas for the black beans.
Ingredients
- 2 Morey’s Tilapia Seasoned Grill
- 1 cup quinoa, rinsed and drained
- 2 limes, divided
- 3 Tbsp. chopped cilantro, divided (plus more for garnish)
- 1 ripe mango, peeled and sliced
- 1 Tbsp. red onion, finely diced
- Pinch of chili powder
- 1/2 of a ripe avocado, peeled and chopped
- ¼ cup plain yogurt
- ¼ tsp. cumin
- 1/2 can of black beans, rinsed and drained
- Kosher salt
- Coarsely ground black pepper
Rosé
Moscow mule
Czech-style Pilsner
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