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Almond-Crusted Tilapia with Zucchini & Carrot Stir-Fry and Quinoa Recipe

Name: Almond-Crusted Tilapia with Zucchini & Carrot Stir-Fry and Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 tilapia fillets (6 ounces each); 1 egg; 1/2 cup almond flour; 1/4 cup grated Parmesan cheese; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 cup quinoa; 2 cups water; 1 medium zucchini, sliced into half-moons; 2 medium carrots, peeled and sliced; 1 tablespoon soy sauce; 1 teaspoon honey; 1 tablespoon sesame oil

Stashcook

This is a fish dish with a crunchy almond crust. It comes with a mix of zucchini and carrots that are cooked until just right. There's also fluffy quinoa, which is a healthy grain. It's a yummy meal that's good for you!

Ingredients

4 tilapia fillets (6 ounces each)

1 egg

1/2 cup almond flour

1/4 cup grated Parmesan cheese

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 cup quinoa

2 cups water

1 medium zucchini, sliced into half-moons

2 medium carrots, peeled and sliced

1 tablespoon soy sauce

1 teaspoon honey

1 tablespoon sesame oil

Method

Rinse 1 cup quinoa under cold water, drain, and transfer to a pot. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.

In a shallow dish, whisk 1 egg. In another dish, mix 1/2 cup almond flour, 1/4 cup grated Parmesan cheese, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.

Season 4 tilapia fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dip each fillet in the egg, then in the almond mixture, pressing to coat.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add tilapia and cook until golden and fish flakes easily with a fork, about 3-4 minutes per side. Transfer to a plate and keep warm.

In the same skillet, add 1 tablespoon sesame oil. Add sliced zucchini and carrots, and stir-fry until tender-crisp, about 5 minutes.

Stir in 1 tablespoon soy sauce and 1 teaspoon honey, cooking for an additional minute.

Serve the almond-crusted tilapia over a bed of quinoa with the zucchini and carrot stir-fry on the side.

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