Contents of your meal kit:
tilapia
asparagus
orange
red quinoa
miso glaze
shallot vinaigrette base
Cookware needed: baking sheet, small or medium saucepan with lid, mixing bowl
Finishing steps:
- Preheat oven to 425. Trim stem ends of asparagus. On a foil-lined baking sheet, toss asparagus with olive oil, salt & pepper. Place the orange cut side down on the baking sheet and set aside.
- Place quinoa in saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done, leave covered and remove from heat.
- Next, get your asparagus in the oven. Roast 7-10 minutes or until tender crisp. When done, transfer to a serving bowl, cover and keep warm. Reserve the roasted orange.
- Switch oven to broiler setting, and cover the baking sheet with a new piece of foil if needed. Place tilapia filets on baking sheet, sprinkle with salt if desired, and top each filet with miso glaze. Broil 3-5 minutes, or until cooked through.
- Pour shallot vinaigrette base into the bottom of a mixing bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Fluff the cooked quinoa with a fork, add to the mixing bowl, and toss to combine. Season with salt & pepper to taste.
- Serve the tilapia with roasted asparagus and the quinoa salad. Squeeze juice from the roasted orange over the entire plate to finish. Enjoy!