Recipe · 25 min
Pan-Fried Tilapia with Quinoa, Cucumber & Feta Salad
- 25 min
- 2–6 servings
- 515 kcal / serving
A simple weeknight plate with crispy tilapia, fluffy quinoa, and a bright cucumber–dill–feta salad. The mix of textures and clean flavors holds up nicely for a quick, light dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 1English cucumber
- ½ small bunchfresh dill
- ½lemon
- ½ cupquinoa
- ¾ lbtilapia fillet
- English cucumbers
- lemons
From the pantry: black pepper, extra virgin olive oil, paprika, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1English cucumber
- ½ small bunchfresh dill
- ½lemon
- English cucumbers
- lemons
Meat & seafood
- ¾ lbtilapia fillet
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- ½ cupquinoa
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | 1 | 2 | 3 |
| fresh dill | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| tilapia fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- In a small saucepan, combine the quinoa with water and bring it to a boil over high heat.
- While the quinoa heats, rinse the cucumber and dill and pat them dry; set them aside.
- Add a thin layer of olive oil to a nonstick skillet and place it over medium heat.
- When the liquid returns to a boil, reduce the heat to low, cover the saucepan, and simmer the quinoa for about 15 minutes; after that time, remove from heat and let it stand, still covered, for 5 minutes.
- Pat the tilapia dry with paper towels and season both sides with paprika, salt, and pepper.
- Place the tilapia in the skillet and cook until opaque through, about 3 to 5 minutes per side; transfer to a plate when done.
- While the fish finishes, trim the ends of the cucumber, cut it into quarters lengthwise, then slice into ¼-inch pieces and place in a large salad bowl; add chopped dill, feta, and lemon juice; drizzle with olive oil, and season with salt and pepper; fluff the quinoa with a fork and add it to the salad, tossing to combine.
- To serve, divide the quinoa salad between plates and top each with a portion of tilapia; enjoy.
Two tips
- Prep ahead: cook the quinoa and chop the cucumber and dill up to a day in advance and refrigerate in covered containers.
- Leftovers: store the quinoa salad separately from the fish; reheat the fish gently and combine with fresh salad when ready to eat. You can squeeze extra lemon juice over the dish if desired.
Nutrition per serving
- Calories
- 515 kcal
- Protein
- 46 g
- Carbs
- 36 g
- Fat
- 22 g
- Fiber
- 5 g
- Sodium
- 359 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.