Anti Inflammatory Ginger-Turmeric Tilapia with Quinoa & Cucumber-Melon Relish
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the relish
- 1 ½ cups honeydew melon, cut into ¼-inch dice
- 1 cup english cucumber, cut into ¼-inch dice
- 2 tbsp fresh basil, thinly sliced
- 1 tbsp fresh mint, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For the tilapia
- 4 tilapia fillets (about 6 oz each)
- 1 ½ tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ½ tsp salt
- 2 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, combine the honeydew, cucumber, basil, mint, 1 tsp grated ginger, honey, and 1/4 tsp salt in a mixing bowl. Stir gently until the honey dissolves and the ingredients are evenly coated. Set aside at room temperature.
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