Shellfish Free Miso-Ginger Tilapia with Quinoa & Cucumber-Melon Relish
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Learn more →Ingredients
4 servings
For the quinoa
- 1 ½ cups quinoa, rinsed
- 2 ¾ cups low-sodium chicken broth
- ¼ tsp salt
For the miso-ginger glaze
- 3 tbsp white miso paste
- 1 tbsp fresh ginger, finely grated
- 1 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp water
For the tilapia
- 4 tilapia fillets (about 6 oz each)
- 1 tbsp olive oil
- ¼ tsp salt
For the cucumber-melon relish
- 1 ½ cups honeydew melon, cut into ¼-inch dice
- 1 cup english cucumber, cut into ¼-inch dice
- 2 tbsp fresh mint, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Combine the rinsed quinoa, chicken broth, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, whisk together the white miso paste, grated ginger, soy sauce, honey, sesame oil, and water in a small saucepan over low heat until the miso is fully dissolved and the glaze is smooth, about 2 minutes. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for serving.
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