Baked Lemon Herb Tilapia with Quinoa Pilaf

Preheat your oven to 375°F (190°C).

Rinse 2 cups of quinoa under cold water and drain well.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 diced red onion and cook for 3-4 minutes until softened.

Add the rinsed quinoa to the saucepan and toast for 1-2 minutes, stirring frequently.

Pour in 4 cups of chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and quinoa is tender.

While quinoa is cooking, dice 1 red bell pepper, 2 carrots, and 2 zucchinis into small, even pieces.

In a large bowl, combine 2 tablespoons of olive oil, juice and zest of 1 lemon, 2 minced garlic cloves, 1 tablespoon of fresh thyme, 2 tablespoons of chopped parsley, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Place the 24 oz of tilapia fillets in a baking dish and pour the herb mixture over them, turning to coat evenly. Let marinate for 5 minutes.

Bake the tilapia in the preheated oven for 15-20 minutes, until the fish flakes easily with a fork.

While the fish is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced vegetables and cook for 5-6 minutes until slightly softened but still crisp.

When the quinoa is done, fluff with a fork and stir in the cooked vegetables, 1/2 cup of toasted almonds, 1/3 cup of dried cranberries, 3 tablespoons of butter, 2 tablespoons of honey, remaining 1 tablespoon of thyme, and remaining 2 tablespoons of chopped parsley.

Season the quinoa pilaf with remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Slice the remaining lemon into wedges for serving.

Serve each plate with a tilapia fillet and a generous portion of quinoa pilaf, garnished with a lemon wedge.