Pan-Seared Tilapia with Quinoa and Sautéed Spinach
Delicate pan-seared tilapia fillet served alongside fluffy quinoa and gently sautéed spinach, drizzled with olive oil for a light yet protein-packed dinner.
Pan-Seared Tilapia with Quinoa and Sautéed Spinach is a dinner recipe ready in about 25 minutes. Each serving has approximately 772 kcal, 63g protein, 57g carbs, 33g fat. It fits a high-protein diet.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Season the tilapia with salt, pepper, and a squeeze of lemon juice.
Place the tilapia in the hot skillet and cook for 4-5 minutes per side until opaque and flakes easily.
Remove the tilapia and set aside on a plate.
In the same skillet, add the remaining olive oil and sauté the spinach for 2-3 minutes until wilted.
Warm the quinoa gently in a small pot or microwave.
Arrange the quinoa on a plate, top with the sautéed spinach, and place the tilapia fillet alongside.
Serve immediately while hot.
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