Easiest Way to Prepare Yummy Pan seared trout served on quinoa chorizo eggplant and French feta salad

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Walk up the stairs. Walk up the stairs to where you live or work as opposed to using the elevator. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an efforts on the stairs. That one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

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We hope you got benefit from reading it, now let’s go back to pan seared trout served on quinoa chorizo eggplant and french feta salad recipe. 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 prepare Pan seared trout served on quinoa chorizo eggplant and French feta salad:

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

Instructions to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:

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

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. While the quinoa and salmon are cooking, heat your olive oil and garlic over medium heat in a separate pan. When your quinoa is done, mix in olives, sun-dried tomatoes, parsley, basil, and salt.

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