Tilapia and Quinoa with Feta and Cucumber
Ingredients
- 1 cup quinoa
- Coarse salt and ground pepper
- 2 ½ teaspoons extra-virgin olive oil
- 1 pound boneless, skinless tilapia fillets, divided into 8 pieces
- ¾ teaspoon paprika
- 1 cup English cucumber (6 ounces), diced small
- ⅓ cup roughly chopped fresh dill
- ⅓ cup feta (1 ½ ounces), crumbled
- 2 teaspoons fresh lemon juice
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