Seared Chili-Lime Tilapia with Quinoa Pilaf and Roasted Brussels Sprouts

Ingredients

• 4 6 oz tilapia fillets
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is fluffy.