In a small bowl, whisk together tahini paste, lemon juice, salt, cold water and ground cumin. Add additional salt or seasoning, to taste, and refrigerate until serving.
In a small bowl, whisk together olive oil, garlic cloves, lemon juice, salt, pepper, dried oregano leaves, dried pepper flakes and cumin powder.
Rub Tilapia fillets with marinade. Cover and refrigerate for 30 minutes.
Once Tilapia fillets have finished marinating, add a drizzle of olive oil to a grill pan or medium skillet and cook on each side for 1 to 2 minutes, or until fish flakes easily with a fork.
In four bowls, distribute cooked quinoa, cherry tomatoes, cucumbers, chickpeas, feta cheese and pickled onions evenly.
Top each bowl with a marinated Tilapia fillet and drizzle with lemon herb tahini dressing.
To quickly pickle your red onions, thinly slice 1 red onion and place into a large mason jar with ½ cup apple cider vinegar, 1 tbsp sugar and 1½ tsp kosher salt. Shake jar vigorously and place into the refrigerator for at least 1 hour. Will keep for 2 weeks.
Cook quinoa ahead of time for easy meal prepping.
Calories are per serving.