Quinoa salad and parmesan tilapia

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Quinoa Vegetable Salad with Lemon-Basil Dressing

Ingredients

1 cup uncooked quinoa

15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange/red bell peppe

1 15 oz. can corn
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. fresh basil

Directions

Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

It was yummy! Recipe found at: http://www.thegardengrazer.com/

Parmesan-Crusted Tilapia

Ingredients

3/4 cup freshly grated parmesan cheese

2 tsp. paprika

1 tbsp chopped parsley

1 lemon, cut into wedges

4 tilapia fillets (about 1 lb total)

Directions

Preheat the oven to 400 degrees. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with lemon wedges (and quinoa salad!)

The parmesan we used was a thicker grate, so it doesn't look as pretty as Rachel Ray's recipe, but it was yummmmeeee!

recipe found at: http://www.rachaelraymag.com/