Tilapia with Quinoa and Black Beans

1 cup quinoa
1 cup canned black beans, rinsed and drained
1 cup chopped tomatoes
1 cup diced zucchini
3 tbsp olive oil, divided
2 tbsp fresh lemon juice
1 tsp paprika
1/2 tsp salt plus more for seasoning fish
1/4 tsp pepper plus more for seasoning fish
4 tilapia fillets (about 1 lb. total)
1/3 cup sliced green onions

Cook quinoa as package directs. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the beans, tomatoes, zucchini, lemon juice, paprika, salt, and pepper until warm, about 5 minutes. Remove from heat and set aside.  Season fish with salt and pepper on both sides.  In a frying pan over medium-high heat, cook fish in remaining 2 tbsp. olive oil until browned, about 5 minutes. Serve fish over quinoa with vegetable mixture and green onions sprinkled on top.

Serves 4
"Sunset Magazine"