Quinoa & Blackened Tilapia Bowl
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Quinoa & Blackened Tilapia Bowl

This recipe is a cross between blackened tilapia (a favorite dish in our family) and a Mexican bowl, swapping out the rice for the healthier quinoa.
Course: Main Course
Keyword: Dinner, Food, healthy, Recipe


  • 2-4 tilapia fillets
  • 1 cup quinoa uncooked
  • 2 cups chicken broth
  • 1 can corn
  • 1 can black beans drained and rinsed
  • 1 to mato diced
  • ¼ cup cilantro

Rub Ingredients

  • 1 tsp cayenne
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp of cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper

Light Guacamole Ingredients

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 large avocado
  • 1 garlic clove
  • 1 chipotle pepper
  • Tbsp lime juice or one squeezed lime
  • ½ jalapeno seeded and diced
  • Salt and pepper to taste


  • Prepare the quinoa by rinsing 1 cup of uncooked quinoa in a strainer. Place the quinoa in a saucepan with 2 cups chicken broth. Bring to a boil. Turn heat to low and cook covered for 15 minutes. Remove the pot from the heat and let stand for five minutes. Remove the lid and fluff the quinoa. This will make 3 cups cooked quinoa.
  • Next, prepare the light guacamole by combining all the guacamole ingredients in a blender or food processor until smooth. Set aside.
  • Prepare the tilapia rub by combining the rub ingredients in a small bowl. Mix well. Sprinkle the rub over each piece of tilapia and lightly press. Cook the tilapia in a pan over medium heat for 3-5 minutes on each side. You can also cover the fish which can help lock in some moisture.
  • Prepare the bowls by placing quinoa on the bottom. Add the beans, corn, tomato and cilantro. Lay a tilapia filet on top and add the light guacamole as desired.