질문하기
Cajun spice on budget-friendly tilapia over quinoa makes a high protein dinner that punches above its price point. Bold flavor, lean protein, weeknight speed.
Pat tilapia fillets very dry with paper towels for maximum spice crust adherence.
Combine Cajun seasoning, salt, and black pepper in a small bowl, then evenly coat both sides of the tilapia fillets with this mixture.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Lay fillets down and cook for 3–4 minutes undisturbed for deep color.
Flip fillets gently, add the remaining olive oil, and cook another 2–3 minutes until opaque and the spices form a blackened crust. Remove fish and loosely tent with foil to rest.
Rinse quinoa under cold water, then simmer with 2 cups water and a pinch of salt in a saucepan. Cover, cook on low for 15 minutes, then let stand off heat 5 minutes covered before fluffing with a fork.
Slice lemon and finely chop parsley. Plate fluffy quinoa, top with blackened tilapia, squeeze lemon juice over, and garnish with parsley to finish.
