Citrus Squares
Roasted Fennel and Orange Tilapia
WARM GRAPEFRUIT AND QUINOA SALAD
(For these recipes, pick up the February issue of Shape)

4 6-ounce tilapia fillets
½ cup slivered blanched almonds
¼ cup dry roasted sunflower seeds
2 lemons
3 limes
2 fennel bulbs
1 red bell pepper
8 scallions
2 navel oranges
1 medium orange
6 ounces baby spinach leaves
1 medium red onion
3 pink or white grapefruit
1/3 cup golden raisins
¾ cup quinoa
2 large eggs, lightly beaten
3 ounces feta, crumbled
1½ teaspoons ground ginger
granulated sugar
all-purpose flour
unsalted butter
powdered sugar
Salt
freshly ground black pepper
olive oil
honey
white wine vinegar
canola oil
fresh orange juice
Cooking spray