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Mojito Lime Tilapia & Zesty Quinoa Salad

Mojito Lime Tilapia & QuinoaAlthough I’m not much of a fish lover, I have to admit, last night’s tilapia dinner was totally delish! It’s funny because this is something I just whipped together with little expectations.

If I had known it was going to turn out this good, I would have taken prettier pictures. So, instead, you get a pic of my dinner on paper plates – because, after a long hard day, that’s how I roll! Bonnie really doesn’t like to do dishes!

If you are new to Quinoa, read my blog:  Cooking with Quinoa.

Here’s what you will need…

Grill Mates mojito limeGrilled Tilapia:

  • Fresh Tilapia
  • Olive Oil
  • Lime Juice
  • Grill Mates Mojito Lime Seasoning
  • Italian Bread Crumbs

Coat the fish with olive oil and lime juice. Then, heavily season both sides of the fish, topping with a light sprinkle of bread crumbs to add a little bit of crunch. Place each piece of fish on the hot grill (I have a pan I use to grill fish) for approximately 4 minutes on each side. Since I like my edges crispy and a little charred, I turn my grill up at the last minute until I get the crispiness I want.

Zesty Black Bean & Corn Quinoa Ingredients: 

  • 1 cup uncooked quinoa
  • 1/2 can of Ro-Tel diced tomatoes with lime and cilantro
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 12-oz. can seasoned black beans, drained
  • 1 1/2 tablespoons red-wine vinegar
  • 1 chopped green bell pepper
  • 2 finely chopped jalapeños
  • 1 cup corn kernels
  • 2 tbsp chopped fresh cilantro (I was out, so I skipped this darn it!)
  • 1/2 tsp cayenne pepper (cuz ♪ some like it hot and some sweat when the heat is on ♫ )
  • sea salt or kosher salt and a bit of fresh cracked black pepper, to taste

For dressing

  • 5 tablespoons fresh lime juice, or to taste
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground cumin, or to taste
  • 1/3 cup olive oil (I cut mine with water, or skip it, to reduce calories)

Combine the black beans and vinegar and let sit. Once the quinoa is cooked, combine all the ingredients for the black bean and corn quinoa together (including the black beans). In a separate smaller bowl, combine the ingredients dressing and toss together until it is all well coated. I served this hot with the tilapia, but it is also amazing cold (which is how I will eat it for leftovers!) Since this is so good cold, you may want to double the ingredients so you are well stocked with leftovers like we do!

Cali-Quinoa: Curried Black Bean & Mango Salad

Chicken, Black Bean & Mango Quinoa SaladYesterday I made a couple of amazing Quinoa salads for this week. I made a Mediterranean salad (which I’ll share later) and this delicious California inspired salad.

When I think of all the flavors that go in this salad, I can’t figure out for the life of me what to call it. I don’t feel like it’s truly “Mexican” cuisine. Maybe you can tell me where a dish like this originated.

The curry and mango almost give it a tropical flair. Personally, for me, it reminds me of California – or one of my beach days when I walked across the beach to grab a Diego salad with curry sauce from  Da Kine Diego’s Insane Burrito in Satellite Beach. Either way, as soon as this little salad hits my mouth, I guess my mind goes on vacation. No wonder I love this one!

I love the sweet with the spicy, and all the textures. This will definitely be one of those salads I bring to parties because all these yummy flavors are like having a party on your tongue!

Chicken, Black Bean and Mango Quinoa Salad

mango1 cup (uncooked) quinoa
Diced chicken (I cooked 3 breasts)
1 cup chopped mangoes
1/2 cup chopped
1 chopped onion
1 can black beans, rinsed and drained
handful of torn cilantro


1/4 cup olive oil
 (you can dilute this with water to reduce calories)
4 Tbsp. white balsamic vinegar
1 tsp. honey
1 Tbsp. curry powder
1/2 tsp. cumin

Vidalia Chop WizardCook 1 cup of quinoa as directed (in 2 cups water for 15 minutes). I added a dash of salt and fajita seasoning. Remove from heat and let it to continue to steam (this makes it more fluffy). While cooking your quinoa, also cook your chicken and diced into small cubes. I cooked my chicken in lime juice, cumin and curry. While the hot food cools, start chopping up the cool ingredients. I use the Vidalia Chop Wizard and LOVE it! (Thanks Kristie – that’s a gift that keeps on giving!) In a separate bowl, combine the dressing ingredients. Finally, combine the quinoa and chicken with the fresh ingredients and drizzle the dressing over it while mixing it until it is all well coated. Salt to taste. It makes 6 delicious servings.

369 Calories per Serving

  • 21 gms Protein
  • 12 gms Fat (only 1.7gm saturated fat)
  • 45 gms Carbs
  • 6.9 gms Fiber

This is a perfect salad for people who don’t have access to a microwave during the day.

Ways to reduce calories and make it even healthier:

  • Use Stevia instead of honey
  • Use less (or no) oil
  • Use more chicken, and less quinoa

This recipe was inspired by Curried Quinoa Salad with Black Beans and Mango at

CLICK HERE to learn more about Quinoa – including where to get it, great nutritional information and more!

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