Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive 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 unique. This is gonna smell and look delicious.
Pan seared trout served on quinoa chorizo eggplant and French feta salad is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something that I’ve loved my entire life.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have pan seared trout served on quinoa chorizo eggplant and french feta salad using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Get trout filet
- Prepare Tom Douglasd peri peri seasoning
- Prepare vegetable flavored quinoa
- Prepare roasted eggplant slices (frozen from TJs)
- Take chorizo and spinach mixture
- Take French feta (goat,sweet) crumbles
- Prepare 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.
Instructions 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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