Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pan seared trout served on quinoa chorizo eggplant and french feta salad. One of my favorites food recipes. This time, I’m gonna 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 popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Take 1 trout filet
- Make ready 1 Tom Douglasd peri peri seasoning
- Prepare 1 vegetable flavored quinoa
- Prepare 2 roasted eggplant slices (frozen from TJs)
- Make ready 1 chorizo and spinach mixture
- Take 1 French feta (goat,sweet) crumbles
- Get 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.
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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