Pan-seared Tilapia with Quinoa & Parsley vinaigrette

This was interesting. I saw it on Biggest Loser and thought I would try it. The Quinoa had a very strong Garlic flavor. It was good in small amounts. The vinaigrette was pretty good too. They used Halibut, but I used Tilapia. Not sure if it would have made much of a difference. My kids LOVED the green beans.

Ingredients

For the quinoa: 2 teaspoons extra virgin olive oil

1 shallot, finely diced

1 clove garlic, finely diced

1 cup uncooked quinoa

1 cup low (or no) sodium chicken or vegetable stock

For the vinaigrette: 3/4 tablespoon shallots, finely diced

1 tablespoon red wine vinegar

2 teaspoons extra virgin olive oil 2 tablespoons fresh flat leaf parsley, roughly chopped

1 teaspoon olive oil

4 four-ounce Tilapia filets

Method:

• Heat a medium sauce pan over medium high heat, add the olive oil and sweat the shallot for 2 minutes stirring constantly.
• Add the garlic and cook for an additional 2 minutes.
• Add the quinoa and stir to coat with the shallot and garlic, then add in the stock and bring to a simmer.
• Reduce heat to simmer gently for about 15 to 20 minutes or until the quinoa is tender but not mushy.
• Meanwhile to make the vinaigrette, place the shallots and vinegar in a medium mixing bowl.
• While whisking, slowly drizzle in the olive oil.
• Add the parsley and season the vinaigrette with salt and pepper to taste.
• When ready, remove the quinoa from the heat and let sit for 5 minutes. After 5 minutes, fluff with fork and reserve.
• To cook the Tilapia: Place a large nonstick sauté pan over medium-high heat and drizzle with the remaining oil.
• Place the fillets in the hot pan and cook for 4 minutes, or until the fillets are golden brown on the bottom.
• Turn the fillets over and cook for 3 minutes, or until the fish is just cooked through but still moist and juicy.
• To serve: Divide the quinoa evenly among 4 serving plates, top with halibut and drizzle with parsley vinaigrette.