Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, pan seared trout served on quinoa chorizo eggplant and french feta salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. 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 cook it.
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
- Take 2 roasted eggplant slices (frozen from TJs)
- Get 1 chorizo and spinach mixture
- Take 1 French feta (goat,sweet) crumbles
- Make ready 1 lime
When served warm, this salad hits all the marks in terms of nutrition and flavor. 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.
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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