Cook the quinoa. Add the rinsed quinoa and water to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

Mix the quinoa salad. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, and parsley. Whisk together lemon juice, olive oil, salt, and pepper, then pour over the salad. Toss gently and set aside.

Season the fish. In a medium bowl, mix all the spices (smoked paprika through black pepper). Rub the mixture evenly onto both sides of each fillet.

Cook the tilapia. Heat olive oil in a skillet over medium-high heat. Once hot, add the fillets. Cook for 3–4 minutes per side until blackened and flaky. Don’t crowd the pan—work in batches if needed.