Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pan seared trout served on quinoa chorizo eggplant and french feta salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Roasted Eggplant with Spinach, Quinoa, and Feta combined together are so delicious! Honestly, it's one of the best recipes I've made so far using eggplant, and Add cooked quinoa to the skillet, and season with salt and pepper. Don't overdo it on the salt, as you will be adding Feta cheese in the end.
Pan seared trout served on quinoa chorizo eggplant and French feta salad is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook pan seared trout served on quinoa chorizo eggplant and french feta salad using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Make ready trout filet
- Get Tom Douglasd peri peri seasoning
- Make ready vegetable flavored quinoa
- Make ready roasted eggplant slices (frozen from TJs)
- Get chorizo and spinach mixture
- Get French feta (goat,sweet) crumbles
- Get lime
Pan-seared trout makes for an excellent main course that goes well with a variety of sauces and side. Quinoa salads are hearty, filling, and make excellent one-bowl meals. This roasted eggplant dish gets its flavor from smoked paprika and plenty of fresh herbs, and complements the quinoa. When served warm, this salad hits all the marks in terms of nutrition and flavor.
Steps to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Pan fry trout
- layer (bottom up): chorizo, eggplant, quinoa, trout then feta
Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Cover the bottom of a shallow platter with the watercress. Spoon the salad on top and serve. Pan-Seared Salmon with Kale and Apple Salad.
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