By Christy Turnipseed
As summer ends, school begins, and we get back into our fall routines, here is something a little different for a healthy weeknight meal. The lightness of the poached fish is great with the grainy texture of the quinoa, freshness of the apple and crunchiness of the almonds. It’s also very filling.
Ingredients
Fish
4 Fillets of Tilapia
3 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons Salted Butter
Salt and Pepper
1/4 cup chopped chives
Quinoa
1 box any variety of Quinoa (I used the Near East Brand)
1 Red Apple, cored and diced with peel still on
1/2 cup slivered almonds
Directions
1. Cook quinoa as directed on the box
2. Chop apple and add to quinoa with almonds, let sit aside as you prepare the fish
3. Add Olive Oil and Butter to a frying pan set to medium high heat, once hot, add the filets of fish that are seasoned with salt and pepper so that it’s covered by the oil and butter slightly to poach. Cook about 5 minutes on each side.
4. Once done, place a bowl full of the quinoa mixture and top with fish and chives.
Christy Turnipseed is Birmingham born and raised. She’s a vintage jewelry designer for Lil’ Seeds. She’s a foodie, art and music lover and blogs at al.com and lifeofaturnip.com. She’s on twitter @cturnip.