Lemon Caper Tilapia with Quinoa

Fish paired with quinoa makes for a very fresh and light meal that is guaranteed to fill you up! Here all all the ingredients I used:

Ingredients:

Earthy Choice Quinoa $5.99/bag

Swanson Vegetable broth $3.85/box

Green Onions $0.79/bunch

Red Bell Pepper $2.50 for 1

Fresh Tilapia Fillets $8.99/lb (for 2 fillets I spend about $4)

Lemon $0.59

Capers $2.79

Garlic Clove $0.59/bunch

Earth Greens Romaine Mix $3.99

Italian Croutons $1.79

(Choose a dressing of your choice)

Total: $31.87 and depending on how many Tilapia filets you get, this meal will

serve 2 or 4. We had plenty of quinoa left over!

How to Prepare:

Quinoa: Put 2 cups of vegetable broth and 1 cup of quinoa into a sauce pan, bring to a boil, and then cover and simmer for about 15 minutes. I use the vegetable broth because I like all the flavor it adds, but you could use any broth or water if you choose. I diced the green onion and 1/2 a red pepper to add colors and a few more nutrients to the quinoa. Again, you can add any vegetable you like! Add the vegetables once the quinoa is about 2 minutes from being done. This I just turned off the heat and covered the pot and let all the good stuff marinate together while I cooked the fish.

Tilapia: I first placed the fish on a plate, and made a quick lemon garlic butter by putting 2 tablespoons of room temperature butter, zest of one lemon, juice of 1/2 lemon, and 1 clove of minced garlic into a bowl and heating in the microwave for 15 seconds. Pour this mixture along with 3 tablespoons of capers over the fish. Heat up the pan with 1 tablespoon of butter over medium heat (geez I sound like Paula Deen with all this butter). Gently place the fish and all the sauces into the pan. You will cook the fish for about 2 minutes on each side. While the fish is cooking, go ahead and plate the quinoa and salad. Remove the fish from the pan and plate immediately.

The light lemon caper flavors in the fish with the small beads of pasta are a great blend and very, very yummy! Enjoy!