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–+ servings

Smoky Tomato Quinoa with Tilapia

5 | 3 reviews
This simple dinner really harnesses all the deep, umami flavor that you can coax out of fresh summer tomatoes. Tomatoes sizzle down into a delicious sauce filled with a bunch of aromatics, then quinoa joins in to soak up all of the flavor. You finish the dish by steaming tilapia on top, and you have a hearty, flavorful meal that is ready in under 45 minutes.
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup uncooked quinoa
  • 3 pints tomatoes, globe or cherry, or a mix of both
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons fennel seed
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 2 teaspoons white miso
  • 4 garlic cloves
  • 2 tablespoons Calabrian chili paste or 3 chopped Calabrian chilies
  • 1 teaspoon liquid smoke
  • 1/2 cup fresh basil
  • 1 1/2 pounds tilapia, typically 2-3 fillets
  • Fresh mint and basil, for garnish

Instructions 

  1. Cook 1 cup of quinoa according to package instructions, then set aside.
  2. Wash and dice 3 pints of tomatoes, set aside.
  3. In a large high-sided sauté pan with a fitted lid, pour in 1/2 cup of olive oil. Place the pan over medium heat.
  4. Let the oil heat up for a few minutes, then add 2 teaspoons fennel seeds. Stir for 30-60 seconds or until it becomes fragrant.
  5. Add in the tomatoes and stir. Season with 1/2 teaspoon of salt and a generous few cracks of black pepper. Cook for 7-8 minutes to let the tomatoes break down and get all saucy.
  6. To the sauce add 2 teaspoons of white miso, grate in 4 garlic cloves, and add 2 tablespoons of Calabrian chili paste. Stir to evenly combine.
  7. Pour in 1 teaspoon of liquid smoke and mix. Let cook for 3-4 minutes or until the garlic is no longer raw, then taste and season with salt as preferred. Let this simmer for another 8-10 minutes or until reduced by about a quarter.
  8. Tear in 1/2 cup of basil into the sauce. Mix and then add the quinoa and mix again.
  9. Season both sides of the tilapia with salt and pepper. Nestle the tilapia on top of the tomato quinoa. Cover the sauté pan with a lid, then keeping it over medium heat, steam the tilapia for 6-8 minutes or until opaque all the way through and flaky.
  10. Turn off the heat, garnish the pan with additional basil and mint leaves, and serve warm!