Interstitial Cystitis Friendly Ginger-Turmeric Tilapia with Quinoa & Cucumber-Melon Relish

Total time45 min

Prep time20 min

Cook time25 min

Interstitial Cystitis Friendly Ginger-Turmeric Tilapia with Quinoa & Cucumber-Melon Relish

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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
Ingredient note
Fresh Ginger can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1/2 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 tsp honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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¼ tsp salt

For the tilapia

4 tilapia fillets (about 6 oz each)
1 ½ tsp ground turmeric
Ingredient note
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/3 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
Ingredient note
Fresh Ginger can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1/2 teaspoon per serving and is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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