Tilapia Quinoa Bowl

Menu PartEntree
spicy tilapia quinoa bowl

Chef-owner Andrew Gruel


Fountain Valley, Calif.

Bowls, tacos, salads and sandwiches make up the bulk of the menu at fast-casual Slapfish. Chef Andrew Gruel has also created many original signatures using lobster, shrimp and fish fillets. This recipe features responsibly farmed tilapia, a mild white fish that is joined by spicy jalapenos, tart lemon and lime juice, toasty quinoa and tangy queso blanco for a bowl bursting with complementary flavors.


4 fresh tilapia fillets

Sea salt and ground pepper, to taste

1 tbsp. + 1½ tsp. light olive oil, divided

¼ cup chopped onion

1/3 cup quinoa

¾ cup seafood or vegetable stock

2 tsp. lemon juice

¼ cup + 1 tsp. seeded, chopped jalapeno, divided

2 tbsp. chopped cilantro, divided

2 tsp. grated lemon zest

¼ cup frozen corn kernels, thawed

½ tsp. fresh lime juice

¼ tsp. grated lime zest

¼ cup crumbled queso blanco


  1. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Season tilapia fillets with salt and pepper; add to pan. Cook 3 to 4 minutes on each side or until done. Remove from pan and keep warm.
  2. In same pan, heat another teaspoon of oil. Add onion; cook until translucent. Add quinoa, chicken stock and lemon juice; bring to a boil. Reduce heat to simmer; cover and cook 15 minutes or until quinoa has soaked up all the liquid.
  3. Stir in ¼ cup jalapeno, cilantro and lemon zest. Cover and let stand for 2 minutes. Set aside and keep warm.
  4. In nonstick saute pan over medium heat, cook corn kernels for 2 minutes. Remove from heat and cool. Transfer corn to container; add tomatoes, 1 teaspoon chopped jalapeno, lime juice, lime zest and remaining tablespoon cilantro and ½ teaspoon oil. Cover and refrigerate corn salsa at least 2 hours.
  5. To serve, spoon quinoa into bowl. Add a filet of cooked tilapia; top with corn salsa and crumbled queso blanco.

Photo courtesy of Regal Springs Tilapia

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