Air Fryer Lemon Pepper Tilapia with Quinoa Pilaf

Rinse 1.5 cups of quinoa under cold water using a fine-mesh strainer until water runs clear, about 1-2 minutes.

In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add 1/2 diced yellow onion and cook until translucent, about 3-4 minutes.

Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

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

Pour in 3 cups of vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is tender.

While quinoa is cooking, prepare the tilapia. Pat 16 oz of tilapia fillets dry with paper towels and place on a plate.

Zest 1 lemon and set aside. Cut both lemons in half - juice one lemon to get about 3 tbsp of juice, and slice the other lemon into thin rounds.

In a small bowl, combine lemon zest, 1 tbsp fresh cracked black pepper, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp dried thyme.

Brush tilapia fillets with 1 tbsp olive oil, then coat evenly with the lemon pepper seasoning mixture on both sides.

Preheat air fryer to 380°F (193°C) for 3 minutes.

Place the seasoned tilapia fillets in the air fryer basket, making sure not to overcrowd (cook in batches if necessary). Place a few lemon slices on top of each fillet.

Air fry for 10-12 minutes until fish is opaque and flakes easily with a fork.

While fish is cooking, dice 1 medium red bell pepper and add to the cooked quinoa along with 1/2 cup frozen peas. Cover and let stand for 5 minutes to warm through.

Prepare the yogurt sauce by combining 1/2 cup Greek yogurt with 3 tbsp lemon juice, 2 tbsp chopped fresh dill, and a pinch of salt and pepper.

Fluff the quinoa pilaf with a fork and stir in 1/4 cup chopped fresh parsley, 3 tbsp toasted pine nuts, and 1 tbsp olive oil.

Serve the air-fried tilapia over the quinoa pilaf, with a dollop of the lemon-dill yogurt sauce and remaining lemon slices on the side.