Parmesan Crusted Tilapia & Spinach-Parmesan Quinoa
- 1 pound (approx. 4) Tilapia Fillets
- Non-stick cooking spray
- 1 Tbsp. extra virgin olive oil
- ¾ cup Parmesan Cheese, grated
- 2 teaspoons chipotle chili pepper
- 1 tablespoon Parsley (chopped)
- Salt and Pepper (to taste)
- 1 cup quinoa
- 2 cups chicken stock
- 2 baby spinach leaves ( handfuls ) or one box (9 ounce) frozen chopped spinach, defrosted.
- ½ cup parmesan cheese, grated
- Salt and Pepper (to taste)
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Pat the tilapia dry with a kitchen towel or paper towels, place on baking sheet and drizzle with olive oil.
- In a small bowl mix the parmesan, chili pepper, parsley, salt and pepper.
- Top each tilapia filet with ¼ of the mixture and place in oven.
- Bake for 15-17 minutes or until the fish flakes easily with a fork.
- Turn the oven to broil and brown the cheese mixture. Watch this very carefully as it can burn quickly. (approx. 1-2 minutes)
- Carefully rinse the quinoa in a fine mesh strainer.
- Combine quinoa and chicken stock in a medium sauce pan and bring to a boil over high heat.
- Reduce the heat to a low simmer, cover and cook for 15 minutes or until all the liquid is absorbed.
- Add spinach, parmesan, salt and pepper. Stir to combine.
Recipe by Becky's Best Bites at https://beckysbestbites.com/parmesan-crusted-tilapia-spinach-parmesan-quinoa/
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