Source: Clean Eating Magazine September/October 2009
A very quick and healthy meal. I loved the combination of flavours in this recipe. I’ve posted the Banana Ketchup recipe as CE does, but next time, I’d half it.
INGREDIENTS
Curried Quinoa
1 2/3 cups low sodium chicken or vegetable stock
2 tsp curry powder
Pinch cayenne pepper or your favorite hot sauce (optional)
Sea salt and fresh ground black pepper, to taste
1 cup quinoa
Ginger Lime Tilapia
2 tbsp fresh lime juice (I used bottled lime juice)
2 tbsp agave nectar
1 tsp fresh ginger, grated
4 6-oz Tilapia fillets
Sea salt and fresh ground black pepper, to taste
Banana Ketchup
1 tsp olive oil
1 small white onion, finely diced
1 tsp fresh ginger, grated
3 medium ripe bananas, peeled and mashed with a fork
1 tbsp agave nectar
2 tbsp white balsamic vinegar
1/2 tsp allspice, ground
Pinch cayenne pepper or your favorite hot sauce (optional)
Sea salt and fresh ground black pepper, to taste
DIRECTIONS
Preheat oven to 425 degrees.
Prepare quinoa: Add stock, curry, cayenne, salt & black pepper to a medium saucepan. Bring to a boil over high heat, uncovered. Add quinoa, bring back to a boil, reduce heat to low, cover and simmer for 12 to 15 minutes. Remove from heat, remove lid & fluff with a fork. Set aside.
While quinoa is simmering, prepare tilapia: In a small bowl, stir together lime juice, 2 tbsp water, agave & ginger. Place tilapia onto a parchment-lined baking dish. Spoon lime juice marinade over tilapia filets. Season fillets with salt & black pepper. Place into preheated oven for 12-15 minutes, or until fish is fully cooked and opaque and flakes easily when pierced with fork. Remove from oven, cover and set aside to keep warm.
While tilapia is baking, prepare banana ketchup: Heat oil in a small saucepan over medium-high heat. Add onion & ginger & cook, stirring frequently for about 2 minutes. Add bananas, 1/4 cup water, agave, vinegar & allspice. Bring just to a boil, then reduce heat to low and allow to simmer for about 5 minutes, stirring frequently. Remove from heat & season with cayenne, salt & black pepper. Set aside.
To serve, scoop 1 cup quinoa into center of plate, top with 1 tilapia fillet, about 1 tbsp fillet pan juices and a dollop of banana ketchup.
