Spice Rub Baked Tilapia with Asparagus and Quinoa

Tonight's meal was another variation of the baked fish dish we've done several times in the past when we want a quick, easy and satisfying meal. The frozen fish from Trader Joes has always treated us well and is good whether or not we add any significant marinade or other seasoning to it.

For tonight's meal I decided to create a spice rub out of salt, pepper, smoked paprika, dried oregano, cumin, and minced garlic. I lightly spread some olive oil on the tilapia fillets first and then rubbed the spice mix all over the fish. The tilapia was baked at 450 F for about 12-13 minutes and I tested them by inserting a knife into the fattest part of the fish and feeling no resistance.

The quinoa was seasoned with the same spice mix, minus the garlic, and the asparagus was steamed and then dressed with balsamic vinegar, salt and pepper.

The spice mix was a winner and I will definitely use it again!

Quinoa with Cheese

This recipe is a real winner. Mike found it on Simply Recipes, and boy is it hard for me to turn down any recipe where cheese is the main event. We did have to make a couple of minor changes, though, since queso fresco was nowhere to be found (well, not within walking distance of our house, anyway).

Quinoa con Queso
(slightly adapted from the Simply Recipes version)

1 cup quinoa
2 cups water
1 Tbsp olive oil
1 Tbsp butter
1 cup chopped onions
1 teaspoon minced garlic
1 large fresh tomato, chopped (about 1 1/4 cups)
1 roasted, peeled, seeded, and chopped large green chile, either Anaheim or Poblano
2 teaspoons tomato paste
Kosher salt
Freshly ground black pepper
1/2ish teaspoon of dried oregano
1/4 pound (4 ounces) Fontina cheese, cut into small cubes
1 cup milk
Fresh basil, cilantro, or chives for garnish (optional)

Put 1 cup quinoa and 2 cups of water into a medium sized pot and bring to a boil. Reduce to a low simmer, cover and cook for 10 minutes. Remove from heat and let sit for 10 minutes.

While the quinoa is cooking, prepare the sauce. Heat olive oil and butter in a medium skillet on medium heat. Add the onions and cook for a couple minutes. Add the garlic, cook for a minute more. Add the chopped tomato, about 1/2 teaspoon Kosher salt, dried oregano, and tomato paste. Add chopped green chiles. Sprinkle with freshly ground black pepper. Stir until well combined. Let cook until the tomatoes have cooked through and the sauce has cooked down a bit. Then stir in the cheese. Taste and add more salt or pepper if needed.

Stir 1 cup of milk into the now cooked quinoa. Serve the quinoa in bowls and top with sauce. Garnish with chopped basil, parsley, cilantro, or chives. (We chose cilantro.)

I think next time we'll add a meat (maybe a sauteed chicken sausage?), but this was a very filling, tasty dish.

Mexican Quinoa with Sausage, Beans and Pico de Gallo

This is a repeat of the mexican quinoa dish we made several months ago and really enjoyed. We wanted to add some more protein to the meal more filling so we quickly sauteed some andouille sausage from Trader Joes and added it on top as a garnish. We also sliced up some avacado and added it into the mix. This recipe is a definite keeper and we'll be making more of it in the future.

Mexican Quinoa with Beans and Pico de Gallo

Tonight's recipe was another suggestion from the great Closet Cooking blog: Mexican Quinoa with Beans and Pico De Gallo. As soon as I saw it I knew I wanted to eat it. My mother and brother even found the recipe printed out and also grew interested too.

Mexican Quinoa
(Originally posted by Closet Cooking)

Serves 4

1 tbsp olive oil
1/2 cup onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 cup quinoa
1.5 cups veggie stock
1/2 cup tomato, diced
1/2 tsp oregano
Salt and pepper to taste
Handful of cilantro, chopped

Saute the onions in the oil until soft. Add the garlic, cumin, and chili powder and cook for another minute. Add all the remaining ingredients except for the cilantro and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. The recipe normally calls for the cilantro to be added as a garnish, but we refrained because we were making a pico de gallo instead.

Pico de gallo

1 tomato, chopped
1 onion, chopped
1 jalapeno pepper, seeded and finely diced
3-4 cloves garlic, diced
Handful of cilantro, chopped
2 tbsp lemon juice
Salt and pepper to taste.

Mix everything together and enjoy!


The Mexican quinoa was mixed with the pico de gallo, a can of black beans that were drained, and a dollop of sour cream. Everything mixed together was delicious and such a great meal.