Cilantro-Lime Quinoa Bowl with Blackened Tilapia

Combine paprika onion powder salt black pepper cayenne pepper oregano and garlic powder in a bowl. Rub about 1 tablespoon of the mixture on each side of both tilapia fillets making sure to use up all the seasoning. Let fillets sit while preparing the quinoa about 15 minutes.

Combine water quinoa and salt in a medium saucepan. Bring to a boil; cover and reduce heat to low. Cook until quinoa absorbs all the liquid 12 to 15 minutes. Remove from heat. Stir in lime zest juice and cilantro. Season with salt.

Heat oil in a pan over medium-high heat. Cook tilapia fillets until fish flakes easily with a fork 2 to 3 minutes per side.

Arrange romaine lettuce and spinach over 2 bowls. Divide tilapia cooked quinoa black beans and tomato over the bowls. Top with avocado and pepitas. Serve each portion with a lime wedge.