Recipe: Yummy Pan seared trout served on quinoa chorizo eggplant and French feta salad

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Pan seared trout served on quinoa chorizo eggplant and French feta salad. Quinoa pairs nicely with asparagus and feta cheese for this salad that is the perfect recipe for spring and summer! Served with a balsamic grilled chicken and it was a good match. When I make this again (and I will) I will add a little garlic and decrease the lemon juice a bit - just personal preference.

Pan seared trout served on quinoa chorizo eggplant and French feta salad Of course, that isn't really true, especially on a boiling hot day! But this warm roasted butternut squash, chorizo and feta salad often comes to mind. Transfer the quinoa to a large bowl; fluff with a fork. 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 achieve it.

Ingredients of Pan seared trout served on quinoa chorizo eggplant and French feta salad

  1. It's 1 of trout filet.
  2. Prepare 1 of Tom Douglasd peri peri seasoning.
  3. It's 1 of vegetable flavored quinoa.
  4. You need 2 of roasted eggplant slices (frozen from TJs).
  5. It's 1 of chorizo and spinach mixture.
  6. Prepare 1 of French feta (goat,sweet) crumbles.
  7. Prepare 1 of lime.

Add the vinaigrette, eggplant, apples, walnuts and cranberries. Healthy Lunch Healthy Lunch Salad Recipes Eggplant Recipes Apple Fruit Grain Recipes Quinoa Pan-Seared Salmon with Kale and Apple Salad. Mediterranean Pan Seared Trout Recipe with Tzatziki. Serve it with Greek tzatziki, salad, and a side of baked sweet potato fries.

Pan seared trout served on quinoa chorizo eggplant and French feta salad step by step

  1. Pan fry trout.
  2. layer (bottom up): chorizo, eggplant, quinoa, trout then feta.

Lots more ideas + step-by-step instructions and important tips below. 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. Pan-seared scallops cooked in the flavorful oil left behind when you cook chorizo—it's basically liquid gold.

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