Tex-Mex Tilapia and Quinoa Black Bean Salad

One of the meals I made for my parents during their visit was a favorite of my husband's. He loves the spicy, limey taste of this fish, and I love how easy it is to make!
I found it on All-Recipes when searching for tilapia recipes that used ingredients I had on hand that day. This one fit the bill, and it was a winner with Scott, so I kept it in the rotation!

Tex Mex Tilapia
Ingredients:
4 (3 ounce) fresh tilapia fillets
1/4 cup olive oil
1/4 cup fresh lime juice
2 tomatoes, chopped
2 fresh jalapeno peppers, sliced into rings
8 sprigs cilantro leaves
salt and ground black pepper to taste

Directions:
1. Lay tilapia fillets in a glass baking dish. Drizzle olive oil and lime juice evenly over the fish. Season with salt and pepper. Allow to sit at room temperature for 1 hour.
2. Transfer tilapia to a non-stick skillet and pour the lime juice mixture over the fish. Scatter the tomatoes, jalapenos, and cilantro over the fillets. Cook over medium heat for about 4 minutes per side.

*When I made it last week, the jalepenos must have been extra spicy (based on the comments from the tasters). Too bad peppers don't come with a spicy-meter on them!

The quinoa salad is a favorite of mine, expecially in the warmer months. It is refreshing and limey, with chewy quinoa and crunchy bell peppers, and super easy to make! It is from Moosewood Restaurant Low-Fat Favorites.

Quinoa and Black Bean Salad
Serves 4 as a side dish
Ingredients:
1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, more to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tbsp finely chopped fresh cilantro
2 tbsp minced scallions
1 1/2 cups cooked black beans (15-oz can, drained)
2 cups diced tomatoes
1 cup diced bell peppers
2 tsp minced fresh green chiles
Salt and ground black pepper to taste
lemon or lime wedges for garnish

Directions:
1. Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes.
2. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lime or lemon wedges.

*I didn't have any bell peppers last week, so I omitted them. Also, as I typed this recipe, I realized I forgot the tomatoes last week too. Oops! Sorry Mom and Dad! I served the salad on some leaves of baby lettuce - it looked fancy. Maybe I can be on Top Chef soon!! Hahaha

**Unfortunately, I have NO PICTURES of any of the food I made during my parents visit. We ate it all too fast! I'm sure I'll make them all again, and when I do, I'll snap a pic and post it!