Almond-Crusted Tilapia with Quinoa & Veggies

Almond-Crusted Tilapia with Quinoa and Roasted Veggies

By Emilie Spruill

Wheat Belly by Dr William Davis

Wheat Belly by Dr William Davis

My husband recently read the book, Wheat Belly, written by a Cardiologist, Dr William Davis. The book uses the example of the stay-at-home mom who never drinks beer—where does her “beer belly” or “pooch” come from? He suggests that it’s actually a bagel belly or English muffin belly, and he goes on to discuss various medical issues that can be linked to Gluten, and as a result, we have cut back significantly on the wheat in our diet. Keep in mind that we are two bread-loving individuals, so this took some sacrifice, but I have learned that we can still have fantastic and flavorful meals without the gluten. Here is one of our absolute favorites: Almond-Crusted Tilapia with Quinoa and Roasted Veggies.

Protein-rich and Flavorful Almond Crusted Tilapia

Protein-rich and Flavorful Almond Crusted Tilapia

This meal is super easy to prepare and very delicious to eat! Start to finish, you can whip this up in less than 30 minutes if you follow these simple steps!

First, preheat your oven to 375 degrees F. Prepare two glass baking dishes by lining them with Parchment paper for ultra easy cleanup. Boil water for quinoa. For 2-3 people, I tend to make 1.5 cups of quinoa and I typically have leftover, which I add to my salads! The simple rule of thumb is to double the water or veggie broth, so to make 1.5 cups of quinoa, boil 3 cups of water or veggie broth. When it reaches a boil, add the quinoa, plus a little minced garlic and your choice of seasonings from dried basil to diced celery, reduce to a simmer over low heat and cover for 15-18 minutes or until the liquid is absorbed.

While the water is coming to a boil, slice your zucchini and squash, or perhaps you prefer asparagus. I like to pre-slice my veggies on Sunday so it’s even faster during the week. Lightly brush with Extra Virgin Olive Oil or Coconut Oil, and dust with Sea Salt and Cracked Black Pepper. Pop those in the oven and let them roast for 30 minutes. Set the timer.

Take about a half a cup of raw, unsalted almonds and pulse in your food processor—I use my ever-so-handy Kitchen Ninja Pro!

Now, on a clean surface, carefully unwrap your fresh tilapia and prepare 1 filet per person. Lightly brush the tilapia with EVOO, dust with Sea Salt and Cracked Black Pepper and coat with ground almonds. Only grind them to small pieces instead of a powder if you like a crunchy texture—it is really good this way! Think of the almond pieces as your “breading” and the baking as your “frying”. Bake in the oven for 15 minutes or so in your parchment-paper lined Baking Dish. For a lovely touch, finish by broiling the fish for just a minute or so, but stand by because this will brown the surface quickly if you aren’t paying attention! The result is moist but well-cooked fish with the perfect texture.

Plate the Tilapia, Quinoa and Veggies and prepare to indulge in one of the healthiest, most nourishing meals that you’ve had in some time. This meal at a fine restaurant would cost you many times the cost and it would likely pack on many times the fat and calories, so you are saving money and you’re eating healthy all at the same time. This is a sure-to-please recipe, especially for someone who doesn’t think that they like fish—the flavor is mild but delicious and will earn you applause without a doubt.

One thought on “Almond-Crusted Tilapia with Quinoa & Veggies

  1. I’ve seen you write about this meal many a time! sounds lovely!! I’d love to try it:-) what is EVOO?
    best part is…I can eat everything in this recipe!! yay!!!

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