Page 112 - IFSO Cookbook 2024 PRINT.indd

Grilled Tilapia with Quinoa

Salad, Broccoli & Cashew Nuts

Celia Beleli
Nutritionist Coordinator of The Nutrition Area
Concon Clinic – Bariatric Surgery Group of Valinhos – SP
Brazil

Suitable for both people living with
overweight and obesity, and following
bariatric surgery, solid phase, after
six months.

Preparation

Number of servings: 4
Preparation time: 45 minutes

Ingredients

For grilled tilapia:
● 4 tilapia fillets, approximately 400g
● freshly ground black pepper, to taste
● salt, to taste
● 2 cloves (8g) grated garlic
● 4 Tbsp lime juice
● 10ml olive oil grilling
● 10 (100g) cherry tomatoes halved
For quinoa salad: Nutritional Facts
● 1 cup (170g) quinoa Per serving
● 1 (300g) Japanese broccoli (broccolini) ● Calories: 446.14kcal
● salt and black pepper, to taste ● Total Protein: 32.35g
● 1 small (150g) red onion, chopped ● Carbohydrate: 36.76g
● 4 Tbsp (20g) fresh parsley, chopped Sugars: 0g
● ¼ cup (50g) cashew nuts ● Fat: 22.09g
● 15g Tahiti lime juice ● Iron: 2.02mg
● 3 tsp (30ml) of olive oil ● Calcium: 143.56mg
● 1 small clove garlic, grated (5g) ● Fibre: 6.0g

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