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Thursday, July 8, 2010

Tilapia with Berry Salsa & Quinoa

 

Adapted from the Master Your Metabolism Cookbook

 

image4 large tilapia fillets

4 cups berries (raspberries, blueberries, etc.)

Candied ginger (… forgot this & wish I hadn’t)

1/4 cup finely chopped red onion

Salt & Pepper

1 Tbsp lime juice

1 tsp agave nectar (like a mild honey)

2 cups quinoa (South American grain – high in protein)

4 cups water

 

Toast quinoa in large frying pan. When brown & toasty, add 4 cups water. Bring to a boil & cook for 15” or until little spiral-white thing has sprung.

Make salsa by combining berries, ginger, red onion, salt & pepper, lime juice, and agave nectar. Let rest.

Preheat indoor grill (George Foreman). Cook tilapia for 5-8 minutes, until fish flakes with a fork.

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