Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pan seared trout served on quinoa chorizo eggplant and french feta salad. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really 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 is appreciated by millions daily. It is easy, 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 are nice and they look fantastic.
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 particular recipe, we must 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 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
- Make ready 1 vegetable flavored quinoa
- Make ready 2 roasted eggplant slices (frozen from TJs)
- Make ready 1 chorizo and spinach mixture
- Get 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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