Southwest Quinoa Salad with Blackened Tilapia

This vibrant Southwest Quinoa Salad with expertly blackened tilapia provides a delightful and nutritious dish with bold flavors and fresh ingredients. The seasoned quinoa, black beans, corn, bell peppers, avocado, and zesty lime dressing create a gratifying meal suitable for lunch or dinner. The flaky, spicy tilapia offers a protein-rich addition to this colorful salad, making it a well-rounded and flavorful choice for any occasion.

Ingredients

• 1 cup quinoa, cooked
• 1 15 oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh or thawed
• 1 whole bell pepper, diced
• 1 whole avocado, diced
• 1 lb tilapia fillets, blackened
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin

Instructions

1. Combine the cooked quinoa, black beans, corn, bell pepper, avocado, and cilantro in a large bowl.
2. In a separate small bowl, whisk together lime juice, olive oil, chili powder, and cumin.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Pat the tilapia fillets dry with a paper towel, then season with a mix of chili powder and cumin.
5. Heat a skillet over medium-high heat, adding a small amount of oil, and cook the tilapia for 3-4 minutes on each side until blackened and cooked through.
6. Place the blackened tilapia on a bed of the Southwest quinoa salad for serving.

Keywords: Quinoa, Healthy, Protein-rich, Salad, Southwestern

Spice Rack: Chili Powder, Cumin

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