Pan-Fried Tilapia with Quinoa Cucumber Feta Salad
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $14.75
- Nutrition
- 360 cal · 33g protein
🍳 1 pan · Picky-eater safe bet: cheese
Pan-Fried Tilapia with Quinoa Cucumber Feta Salad is a Mediterranean weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb tilapia fillets
- 1 cup quinoa
- 2 count cucumber
- ¾ cup feta cheese
- 4 tbsp olive oil
- 2 count lemon
- 2 tbsp fresh dill
- 1 cup cherry tomatoes
Steps
- Cook quinoa according to package directions (about 15 minutes) and set aside to cool slightly.
- Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat, season tilapia with lemon zest, cook for 4–5 minutes per side until opaque and flaking at 145°F, then transfer to a plate.
- Dice cucumber and halve cherry tomatoes, toss with cooled quinoa, feta, remaining 2 tbsp olive oil, juice of 1 lemon, and dill.
- Divide quinoa salad among 4 plates, top each with one tilapia fillet, and serve with lemon wedges.
- Picky eater tip: serve the tilapia plain with plain quinoa, and keep the cucumber, tomatoes and feta on the side.
- Make ahead: cook the quinoa and chop the cucumber and tomatoes up to 2 days ahead. Store them separately in the fridge and toss with the oil, lemon juice, feta and dill just before serving.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 33 g
- Carbohydrates
- 32 g
- Fiber
- 5 g
- Sugar
- 3 g
- Fat
- 13 g
- Saturated fat
- 3 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop