Sustainable tilapia with quinoa kale salad

1 cup Flour, all purpose
¼ tsp. Lawry’s seasoned salt
¼ tsp. Salt
¼ tsp. Pepper
Pinch Garlic powder
Pinch Corn starch
1 ¼ cup Quinoa with fresh herbs (see sub-recipe)

Mix ingredients into flour.

4 Tbsp. Olive oil
1 tsp. Garlic, chopped
Pinch Sugar
2 ½ tsp. Lime juice
2 Tbsp. Plain nonfat Greek yogurt
2 tsp. Dijon mustard
2 tsp. Red wine vinegar
½ tsp. Oregano
½ tsp. Parsley
½ tsp. Thyme
Pinch Pepper
¼ tsp. Salt

In a medium bowl whisk all ingredients together and chill in refrigerator.

½ cup Quinoa
1 cup Vegetable broth
1 tsp. Lime juice
1 tsp. Olive oil
1 tsp. Lemon juice
1 Tbsp. Basil, fresh, chopped
1 tsp. Parsley, chopped
¼ tsp. Thyme
Pinch Sea salt
Pinch Pepper

Bring vegetable broth to a boil add quinoa, salt and pepper and simmer covered for 25 minutes. Remove and bring to room temperature.