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Tilapia and Quinoa with Pineapple Dressing

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Total time: 20 minutes

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Serves 4

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5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


400g - Tilapia fillet, raw

¼ tsp - Salt

⅛ tsp - Black pepper

20g - Ginger, fresh, raw, minced

2 tb - Coriander (cilantro) leaves, raw, finely chopped

1 tb - Lemon juice, raw

3 cups - Quinoa, cooked

¼ cup - Chickpeas canned, drained, rinsed in tap water

¼ cup - Cucumber, peeled, raw, diced

½ cup - Pineapple juice, unsweetened

¼ cup - Vinegar, distilled

1 tsp - Fresh Cumin Ground

1 pc - Garlic clove, minced


Chopping board, Knife, Steamer with lid, Bowl, Round baking tray or dish


1. Cook the quinoa according to the directions on the package. Set aside.

2. Preheat the steamer.

3. Season the tilapia fillet with salt, pepper, ginger, coriander and lemon juice. Arrange it in a round baking tray or dish. Place the baking tray in the steamer, cover and steam for 7-10 minutes.

4. Let the fish cool down a bit. Flaked the fish using a fork. Set aside.

5. Combine the pineapple juice, distilled vinegar, cumin and garlic in a bowl. Mix well and set aside.

6. Place the cooked quinoa in a serving dish. Arrange the chickpeas, cucumber and flaked tilapia on the top of the quinoa.

7. Drizzle with pineapple dressing and serve.


1 serving = about 325g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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