Tilapia with Quinoa & Black Beans

Quinoa is one of Angel’s favorite ingredients and Paul and I have learned to love it, too.  This recipe teams it with fish and black beans for a really healthy dish.  This recipe serves 4 and takes about 30 minutes.

INGREDIENTS 1  cup  quinoa 1  cup  canned black beans (rinsed) 1  cup  chopped tomatoes 1  cup  sliced zucchini 3  tablespoons  olive oil, divided 2  tablespoons  fresh lemon juice 1  teaspoon  paprika Kosher salt and freshly ground black pepper 4  tilapia fillets (about 1 lb. total) 1/3  cup  sliced green onions

DIRECTIONS

1. Cook quinoa as package directs. Meanwhile, in a saucepan over medium heat, cook beans and vegetables with 1 tbsp. oil, the lemon juice, and paprika until warm, about 5 minutes. Season vegetable mixture and fish with salt and pepper.

2. In a frying pan over medium-high heat, cook fish in remaining 2 tbsp. oil until browned, 5 minutes. Serve fish over quinoa with vegetable mixture and onions.