Grilled Tilapia with Couscous and Sautéed Spinach

Ingredients

• 1 cup quinoa (any color (white, red, or black))
• 2 cup water
• 1 tsp olive oil (optional, for flavor and fluffiness)
• 0.25 tsp salt

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 30-60 seconds.
   • Drain well. This step is crucial to remove the natural saponin coating, which can taste bitter.
2. 2

   Combine and bring to a boil

   • In a medium saucepan, add the rinsed quinoa, 2 cups of water, 1 tsp of olive oil, and 0.25 tsp of salt.
   • Stir to combine.
   • Bring the mixture to a rolling boil over medium-high heat.
3. 3

   Simmer and steam

   • Once boiling, reduce the heat to the lowest setting.
   • Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes, or until all the water has been absorbed.
   • Avoid lifting the lid during this time to keep the steam trapped inside.
4. 4

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • After resting, uncover the saucepan and gently fluff the quinoa with a fork.
   • Serve warm or let it cool for use in salads.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.