Lemon Tilapia with Cucumber and Feta Quinoa

• 1/2 cups Quinoa, Rinsed
• 1 cup Water
• 2 Fillets Tilapia, Rinsed
• 1 Lemon, Divided
• 2- 1/2 teaspoons Extra Virgin Olive Oil, Divided
• 1/2 cups Cucumber, Peeled And Diced
• 1/4 cups Feta Cheese, Crumbled
• Salt And Pepper

1. In a small saucepan, bring quinoa and water to a boil.
2. After the water begins to boil, reduce to a simmer and cover, allowing quinoa to absorb all water (about 1015 minutes).
3. Season the tilapia fillets with salt, pepper, and juice from half of the lemon.
4. Coat the bottom of a frying pan with 1 1/2 teaspoon of the olive oil and saute the tilapia over medium heat until the fish is opaque throughout and flakes easily (about 4 minutes on each side).
5. When the quinoa has absorbed all of the water, use a fork to fluff the quinoa and stir in the remaining 1 teaspoon of olive oil, cucumber, feta, and juice from the remaining 1/2 lemon.
6. Salt and pepper to taste.
7. Serve quinoa immediately with the fish.
8. Adapted from Martha Stewart.

quinoa, water, tilapia, lemon, olive oil, cucumber, feta cheese, salt

Taken from tastykitchen.com/recipes/main-courses/lemon-tilapia-with-cucumber-and-feta-quinoa/ (may not work)