Food & Cooking Recipes Ingredients Seafood Recipes Tilapia and Quinoa with Feta and Cucumber 3.7 (217) 10 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 30 mins Servings: 4 Protein will keep you full longer, and this recipe has two lean sources of it. Ingredients 1 cup quinoa Coarse salt and ground pepper 2 ½ teaspoons extra-virgin olive oil 1 pound boneless, skinless tilapia fillets, divided into 8 pieces ¾ teaspoon paprika 1 cup English cucumber (6 ounces), diced small ⅓ cup roughly chopped fresh dill ⅓ cup feta (1 ½ ounces), crumbled 2 teaspoons fresh lemon juice Directions In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish. Originally appeared: Everyday Food, April 2010 Rate It PRINT