For an extra layer of flavor, consider marinating the tilapia in lime juice and a touch of olive oil for 30 minutes before blackening. This will infuse the fish with a bright, citrusy note. Feel free to customize the bowl with your favorite toppings! Corn, bell peppers, or a dollop of Greek yogurt would make excellent additions. If you don't have roasted pepitas on hand, toasted sunflower seeds or chopped walnuts can be used as a crunchy alternative.
Cilantro Lime Quinoa Bowl with Blackened Tilapia
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PREP TIME35 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs
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SERVING2 People
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VIEWS15
Embark on a culinary journey with this vibrant Cilantro Lime Quinoa Bowl, featuring perfectly blackened tilapia. A symphony of flavors and textures, this bowl combines the zesty freshness of lime and cilantro with the hearty goodness of quinoa and the subtle spice of blackened tilapia. It's a quick, healthy, and utterly satisfying meal that will transport your taste buds to a sunny coastal paradise.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate95 g
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Cholesterol48 mg
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Fiber41 g
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Protein50 g
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Saturated Fat7 g
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Sodium1916 mg
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Sugar9 g
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Fat45 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Make tilapia: Combine paprika, onion powder, salt, black pepper, cayenne pepper, oregano, and garlic powder in a small bowl. Rub about 1 tablespoon spice mixture on each side of both tilapia fillets, making sure to use up seasoning. Let fillets sit while preparing quinoa, about 15 minutes.
02
Step
15 mins
Make quinoa: Combine water, quinoa, and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid, 12 to 15 minutes. Remove from heat. Stir in lime zest, juice, and cilantro. Season with salt and set aside.
03
Step
6 mins
Heat olive oil in a large pan over medium-high heat. Cook tilapia fillets in hot oil until fish flakes easily with a fork, 2 to 3 minutes per side.
04
Step
5 mins
Make bowl: Arrange romaine lettuce and spinach in 2 bowls. Divide tilapia, cooked quinoa, black beans, and tomato over lettuce and spinach. Top with avocado and pepitas. Serve each portion with a lime wedge.
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RECIPE REVIEWS
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Please Rate
Araceli Armstrong
Jun 17, 2025I would add some red onion next time
Aglae Kuphal
Jun 17, 2025The blackening spice is spot on! I'll definitely be making this again.
Laury Walker
Jun 13, 2025This is my new go-to healthy meal. Thank you for sharing!
Elissa Kassulke
Jun 13, 2025This recipe is amazing! The tilapia was perfectly seasoned and the quinoa was so flavorful.
Sandrine Breitenberg
Jun 11, 2025I love how versatile this recipe is! I’ve tried it with salmon too!
Quentin Sporer
Jun 8, 2025I loved the combination of flavors in this bowl. It's healthy and delicious!
Heath Jacobs
Jun 5, 2025Easy to follow and the results were fantastic. My family loved it!
Hardy Spencer
May 29, 2025Fantastic recipe! I substituted with cod, and it turned out great!
Grover Bashirian
May 19, 2025I added a little bit of corn to mine and it was even better!