Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pan seared trout served on quinoa chorizo eggplant and french feta salad. One of my favorites. This time, I will make it a bit tasty. 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 foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 begin with this particular recipe, we must 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:
- Take 1 trout filet
- Get 1 Tom Douglasd peri peri seasoning
- Take 1 vegetable flavored quinoa
- Get 2 roasted eggplant slices (frozen from TJs)
- Make ready 1 chorizo and spinach mixture
- Make ready 1 French feta (goat,sweet) crumbles
- Make ready 1 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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