Panko crusted Tilapia with Asian Infused Quinoa and String Beans!



Tilapia with Panko crust, broccoli and carrot quinoa & string beans!

1 Filet of Tilapia

1/2 cup skim milk/lactaid milk

1/2 cup Panko breadcrumbs

Handful of string beans

3 Garlic Cloves (diced or pressed)

Extra Virgin Olive Oil (to drizzle)

1 Cup of Quinoa

2 Cups of Water

1 Carrot ( peeled, washed and diced)

1 head of broccoli

1/4 cup Kikkoman Triple Ginger Teriyaki Sauce

1/4 cup Peanuts


Dip filet of tilapia into milk and then coat with panko, grill or bake to liking ( typically a 5 minute grill)

Cook quinoa on stove top- boil 2 cups of water for every 1 cup of quinoa, fluff after boil and let simmer, add raw carrots, broccoli and peanuts and combine.   Add 2/3 of the teriyaki sauce to the quinoa and stir. Serve hot or cold/warm.  

Steam String beans stove top or in microwave, combine with garlic and toss with Extra Virgin Olive Oil until coated.  You can add sea salt and pepper if you want, I do not!






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