- rice quinoa - 1 cup
- Salt and ground pepper - To taste
- olive oil - 2 1/2 teaspoons
- fillet of tilapia - 450 Grams
- paprika - 3/4 Teaspoons
- English cucumber - 1 cup
- Basil - 1/3 Cups
- Feta cheese - 1/3 cup
- fresh lemon juice - 2 teaspoons
1. Remove the skin from the fillet of tilapia, cut the fish into 8 pieces. English cucumber cut into large pieces. Crumble the Feta cheese. 2. Add quinoa, 2 cups of water and 1 teaspoon of salt to a small pan. Bring to a boil over high heat. Reduce the heat to medium and cook until the water evaporates, about 15 minutes. Put rice quinoa in a bowl and allow to cool for 5 minutes. 3. In a large frying pan, heat 1/2 teaspoon of vegetable oil over medium heat. Dry the fish, sprinkle with salt, black pepper and paprika. Fry fish fillets for about 4 minutes, turning over in the middle of cooking. 4. Mix the sliced cucumber, basil, crumbled Feta cheese, 1 teaspoon of vegetable oil and lemon juice in a bowl. 5. Add quinoa and mix. Season with salt and pepper. 6. Divide the quinoa among the plates, put the fish on top and serve immediately. If desired, decorate the dish with lemon slices.
Servings: 4