Sriracha Tilapia with Quinoa

For the first recipe, I tried this tonight out of the blue. It worked out incredibly.

  Seasoned quinoa
1cup red quinoa
A splash of olive oil
1/2 tsp garlic powder
1tsp cayenne pepper
Sprinkle of spicy carribee herbed sea salt to taste

Pour the quinoa into a wire strainer, and rinse thoroughly under warm water. Pour into the pot and add the water. If the quinoa sticks in the wire strainer, you can either tap the strainer or use one of the cups of water to get the extra quinoa out of the strainer. Add the olive oil and seasonings to the water, this will help the quinoa to absorb the seasoning and taste significantly better. Bring the water to a boil and reduce to medium heat. Cover the pot and allow to simmer. Once the water has all been absorbed or evaporated taste the quinoa to ensure that it is not too dry. I tend to use more water than recommended by the package to give the quinoa more of a rice feel.

 Sriracha tilapia
2tbsp sriracha
2tsp garlic powder
1/2 tsp onion powder
3/4tbsp dijon mustard
1tbsp organic raw honey
1/4 tsp basil
1/3 cup of olive oil
2 tilapia fillets

Coconut oil

Combine all dry ingredients into a gallon plastic bag or container, add sriracha, mustard, and honey. Mix together with a wire wisk, or massage the ingredients together in the plastic bag. Add the olive oil and the defrosted tilapia. Massage the tilapia with the ingredients and ensure full coverage. Let sit and marinate for an hour. You can do it over night for maximum absorption if you have the time. It is still very flavorful after an hour. 

Warm your frying pan and add the coconut oil, place the tilapia in the pan. Reduce the heat to medium. The tilapia will sauté for about ten minutes at most if fully defrosted. You can check the center of the tilapia, if the fish is flakey it is finished. 

Serve over the quinoa and enjoy.