Fennel Pollen Scented Quinoa & Tilapia


Two birds with one stone on this post – a Quinoa Recipe for #HGEATS Eat More Quinoa AND a Fennel recipe for Fennel Friday – YAY!  One of my go-to pantry staples is Fennel Pollen from Pollen Ranch.  I had an opportunity to review it and fell in love which then led to launching Fennel Friday via Foodies Unite, our partner site.  I cannot imagine my kitchen now without Fennel Pollen and the other spice blends from Pollen Ranch – they simply elevate dishes and I love that.

As we were contemplating dinner the other evening, the Healthy Goddess did a pitstop at the market and grabbed some tilapia.  We decided to roast some brussel sprouts, pan fry the tilapia and do a quick and easy side dish with quinoa.  Dinner in less than 30 minutes always makes me happy!

Tilapia with M-Ocean from Pollen Ranch

I did a very simple egg wash on the tilapia and then rolled it in panko that was liberally dosed with M-Ocean Blend from Pollen Ranch.  I added some sweet paprika and salt and pepper to taste and then fried it in the pan.  EASY and super yummy.  Tilapia only takes a few minutes on each side to provide moist and flaky results.  Paired with the spices in M-Ocean (Pollen Ranch Fennel Pollen, Almond Powder, Parsley, Orange Peel, Fleur de Sel (Sea Salt), Black Pepper, Cayenne) – it is a fantastic way to deliver delicious fish.

Roasted/Broiled Brussel Sprouts – my addiction and I could eat them every single day.

This is a fabulous 30 minute dinner dish – especially if you prepare the quinoa ahead of time and have it ready to go.

What are your favorite 30 minute meals??  See you at #HGEATS on Wednesday at 12noon!

Fennel Pollen Scented Quinoa
Recipe type: Side or Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fennel pollen is a main kitchen staple for me and so is Quinoa - the combo is delicious!
  • 2 cups cooked quinoa
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion chopped - make it a sweet white onion
  • 2 garlic cloves, minced
  • 2 teaspoons fennel pollen
  • 1 teaspoon of citrus sea salt blend from Pollen Ranch
  • handful of spinach
  • Sea salt to taste
  • Freshly ground black pepper
  • half of a lemon
  1. Prepare quinoa ahead of time and set aside 2 cups.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes.
  3. Add garlic and fennel pollen and cook, stirring often, for 2 minutes.
  4. Add spinach to pan and cook until wilted.
  5. Add quinoa. Toss with salt and pepper and remove from heat quickly.
  6. Squeeze lemon over the dish before serving and season to taste with salt and pepper.


Related Posts Plugin for WordPress, Blogger...

About Kimberly Moore - The Hungry Goddess Herself

3 Responses to “Fennel Pollen Scented Quinoa & Tilapia”

Read below or add a comment...

  1. Joan Nova says:

    I’m a big fennel fan … always have fennel seeds in my spice cabinet and buy a fresh bulb every week. Recently I tried fennel pollen and flavored stewed figs with it — delish. Thanks for providing the Pollen Ranch link. I’ll check them out.

    • Kimberly Moore - The Hungry Goddess Herself says:

      Joan – THANKS for the heads up – fixing them! Pollen Ranch updated their website and it must have broken a few since this is an older post. THANK YOU and fennel ROCKS right? Can I get you some Fennel pollen to try?

Feed the Goddess with a Comment


Rate this recipe:  

CommentLuv badge