Wednesday, June 19, 2013

summer vegfest

Summer vegetables are clearly in full-swing and today I picked up some zucchini, tomatoes and sweet onions. Paired with cumin and a flaky tilapia, this makes a great week-night dinner.
1 cup quinoa
1 can black beans (rinsed)
2 small chopped tomatoes 
2-3 small sliced zucchini 
3 tablespoons olive oil, divided 
2 tablespoons fresh lemon juice 
1 teaspoon cumin (divided in half)
Kosher salt and freshly ground black pepper
tilapia fillets (about 1 lb. total) 
half of a large sweet onion (or a small onion), diced
4-5 dashes Tabasco
Cook quinoa as package directs. Meanwhile, in a saute pan over medium heat, cook beans and vegetables with 1 tbsp oil, lemon juice, cumin and Tabasco until warm, about 15 minutes. Season with S&P and 1/2 teaspoon cumin. Remove vegetables and beans to a bowl and add some EVOO to the pan. In a frying pan over medium-high heat, cook fish in remaining 2 tbsp oil until browned, 5 minutes. Sprinkle remaining cumin over fish. Serve fish over quinoa with vegetable and bean mixture atop. 
The vegetable mix yields leftovers that are great with just quinoa or cous cous. Enjoy!

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