Simple Way to Make Delicious Pan seared trout served on quinoa chorizo eggplant and French feta salad

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Pan seared trout served on quinoa chorizo eggplant and French feta salad. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

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 that.

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

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

When served warm, this salad hits all the marks in terms of nutrition and flavor.Pan-Seared Haddock with Leek and Quinoa Pilaf.Pan-Seared Pollock Fish with Sauteed Mustard Greens and Bulgur Wheat Salad Recipe — Chef Marcus Samuelsson.The best Pan-Seared Fish with Lemon-Parsley Gremolata and Greek Salad recipe you will ever find.

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.

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.

Transfer the quinoa to a large bowl; fluff with a fork.Add the vinaigrette, eggplant, apples, walnuts and Cover the bottom of a shallow platter with the watercress.Spoon the salad on top and serve.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.