Moroccan Tilapia With Red Pepper, Lemon And Quinoa

• 2 pounds tilapia filets, fresh or frozen (defrosted)
• 1/4 cup olive oil
• 1 whole head of garlic, cut in half and peeled
• 2 sweet red bell peppers, seeded, trimmed, and sliced into 1/2" strips
• 1 lemon with peel, washed well, cut into 1/4" dice
• 2 tablespoons harissa, or to taste*
• 1 tablespoon turmeric powder
• 1/2 teaspoon ground cumin
• 2 cups fresh cilantro or parsley leaves, including stems, roughly chopped
• 1/2 cup quinoa
• salt and pepper, to taste
• 3/4 cup water or chicken stock
• salt and pepper, to taste
• 1/2 cup quinoa

1. You will need a large saute pan with a top.rnOver medium-high, heat oil.
2. Stir in garlic, pepper slices, and lemon pieces, saute for about 30 seconds.
3. Add harissa, turmeric, cumin, and chopped cilantro (or parsley) and again, saute for 30 seconds.
4. Stir in quinoa and water -- stir to combine and bring to a simmer.
5. Place filets over the vegetable mixture and reduce heat to medium. Cover and cook gently, undisturbed -- it should simmer not boil -- for 30-40 minutes until fish is cooked through, and the quinoa has "sprouted".
6. Garnish with sprigs of fresh cilantro and lemon slices.
7. Harissa is a North African chili paste available in many mediterranean or middle eastern specialty shops, some Trader Joe's and Whole Foods. If you don't have harissa, you can substitute with a mixture of 1/4 teaspoon of hot chili pepper flakes, 1/2 teaspoon ground coriander, and 1/2 teaspoon ground cumin (in addition to the cumin already in the recipe). Note that this is not a recipe for harissa, which features garlic and red peppers that are already in this recipe.

tilapia filets, olive oil, head of garlic, sweet red bell peppers, lemon, turmeric powder, ground cumin, fresh cilantro, quinoa, salt, water, salt, quinoa

Taken from food52.com/recipes/25903-moroccan-tilapia-with-red-pepper-lemon-and-quinoa (may not work)