Tilapia, Steamed Vegetables and Red & White Quinoa
--Four 4oz tilapia fillets
--1 bottle of lite balsamic vinaigrette dressing
--Mrs. Dash no salt seasoning
--4 cups Frozen Normandy Vegetables
--1 cups Red & White Organic Quinoa
--1 tbsp of Smart Balance spread (optional)
When I make this recipe, I try and marinate the fish overnight the night before to really get the flavor in there. That is not necessary but it makes it easier and faster on the evening you decide to make your dinner.
1. Place the quinoa in a rice cooker or in a saucepan. Add twice as much water as quinoa so, in this case, add 2 cups of water. If you're using a rice cooker, turn it on and let it cook. If you're using a sauce pan, bring the water to a boil, then cover and reduce heat. After the quinoa is cooked, I like to add a little bit of Smart Balance spread or light butter for added flavor.
3. Place the tilapia into a tupperware container. Put one layer of fish, sprinkle it with seasoning and pour the balsamic dressing over it. Add another layer of the tilapia and do the same. You can also add sliced onions if you would like. I LOVE onions, especially grilled and baked so I add them on top of the fish, cover the container with a lid and swirl it around so the dressing covers all of the fish and onions.
4. I then place the fish in the oven, preheated to 400-425 degrees, and cook it for 20-25 minutes.
5. Once the fish, quinoa and vegetables are ready, serve and eat!
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