Fiesta Pineapple Tilapia with Pineapple Quinoa

I bought a giant box of talipia a week or so ago, and have been trying to come up with unique recipes with which to make it.  I've decided we should be eating more fish in our household.  Fish is a lean meat, high in Omega 6 and essential fatty acids; it's great for brain development, stabilizing heart rhythm, among a great many other things.  Talipia is a good choice as well, because it doesn't have a very strong fish flavor.

Ingredients:

4 talipia fillets, thawed in cool water

2 T. Olive Oil

1 t. cumin

1 t. seasoning salt

1/2 t. chili powder

2 T. +1 T. Cilantro

3 T. lime juice

1 can pineapple tidbits, drained, reserving the juice

2 c. chicken broth

1 c. quinoa

salt

Pat the fish fillets dry with paper towels, and brush with olive oil.  Sprinkle with seasonings and spices.  Place on broiler pan.  Drizzle with lime juice and top with large spoonfuls of pineapple, drizzling with some of the reserved juices, if desired.  Bake at 350 degrees for 15-20 minutes.

Bring chicken broth and 1 T. cilantro to a boil in small saucepan.  Add quinoa and salt.  Simmer for 12-15 minutes until grain is translucent and germ is separating from the grain.  Fluff with fork, and add 1/2 c. pineapple tidbits.  Serve fish over quinoa.

Yummy-yum.  Nathan even enjoyed this.  I served it with an apple spinach salad.