Pan-Fried Tilapia with Quinoa, Cucumber & Feta Salad

Directions

1. In a small saucepan, combine the quinoa with water and bring it to a boil over high heat.
2. While the quinoa heats, rinse the cucumber and dill and pat them dry; set them aside.
3. Add a thin layer of olive oil to a nonstick skillet and place it over medium heat.
4. When the liquid returns to a boil, reduce the heat to low, cover the saucepan, and simmer the quinoa for about 15 minutes; after that time, remove from heat and let it stand, still covered, for 5 minutes.
5. Pat the tilapia dry with paper towels and season both sides with paprika, salt, and pepper.
6. Place the tilapia in the skillet and cook until opaque through, about 3 to 5 minutes per side; transfer to a plate when done.
7. While the fish finishes, trim the ends of the cucumber, cut it into quarters lengthwise, then slice into ¼-inch pieces and place in a large salad bowl; add chopped dill, feta, and lemon juice; drizzle with olive oil, and season with salt and pepper; fluff the quinoa with a fork and add it to the salad, tossing to combine.
8. To serve, divide the quinoa salad between plates and top each with a portion of tilapia; enjoy.