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Rinse and drain your quinoa, then transfer to a pot and cook according to the instructions.
Cook your frozen corn in a pan on the stove with a little avocado oil until it’s warmed through. Move the corn to a large mixing bowl.
While the quinoa cooks, salt and pepper your tilapia fillets on both sides. Add a drizzle of avocado oil to the pan you used for your corn, and cook the tilapia for 3-4 minutes per side on medium heat until cooked through. Larger filets may need extra time.
Once the quinoa is cooked, add it to the mixing bowl with the corn. Add the juice of 2-3 limes, garlic powder, onion powder, salt & pepper to taste, and a handful of chopped cilantro.
Plate the corn and quinoa mix, add the tilapia, top with cilantro dressing and crème fraîche or plain greek yogurt and a handful of fresh cilantro.