Mushroom & Quinoa Salad with Tilapia

I cooked!! And it was good!! But seriously. This meal was inspired by the need to use the mushrooms, tomato, and goat cheese that were in the house. Also it's Fish Friday...so tilapia was an obvious choice. And I like quinoa and balsamic. So ta-da! Dinner.

The rest of the day has been fairly uneventful. Errands. Refinishing furniture. Recovering from yesterday's X2 Chest+Back+Balance, ab ripper, and Zumba combo. Like things are sore that I didn't remember could be sore...Yoga-X was much needed this morning. Still, it's been a pretty chill day...and evening. I feel like Friday nights should be more exciting... Anyways, here is your recipe: 

Mushroom & Quinoa Salad with Tilapia

Ingredients:

2 tilapia filets (maybe like 6 oz each), thawed

1/2 cup quinoa

1 lb. sliced mushrooms

2-3 cloves of garlic, minced 

1 large tomato, cut into small pieces 

2-3 oz goat cheese, crumbled

Salt & pepper

EVOO

Balsamic vinaigrette 

Directions:

• Set the oven to broil on low. Line a pan with foil and place the tilapia on it. Season with a little salt and pepper. Drizzle with some EVOO. Place in the oven for about 20 minutes.
• Meanwhile, have your quinoa cooking (according to the directions on the package...I like to use chicken or vegetable stock for my liquid...more flavor).
• This is also a good time to drizzle your saute pan with EVOO, and cook the mushrooms and garlic. 
• Once the fish, quinoa, and mushrooms are done, you can combine everything in a large bowl. Drizzle on your balsamic. Top with goat cheese. Eat up!