Lemon Tilapia with Cucumber and Feta Quinoa

In a small saucepan, bring quinoa and water to a boil. After the water begins to boil, reduce to a simmer and cover, allowing quinoa to absorb all water (about 10–15 minutes).

Season the tilapia fillets with salt, pepper, and juice from half of the lemon. Coat the bottom of a frying pan with 1 ½ teaspoon of the olive oil and sauté the tilapia over medium heat until the fish is opaque throughout and flakes easily (about 4 minutes on each side).

When the quinoa has absorbed all of the water, use a fork to fluff the quinoa and stir in the remaining 1 teaspoon of olive oil, cucumber, feta, and juice from the remaining ½ lemon. Salt and pepper to taste.

Serve quinoa immediately with the fish.

Adapted from Martha Stewart.