Pan seared trout served on quinoa chorizo eggplant and French feta salad. 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.
Rainbow trout are the most commonly available type of trout, and they have a slightly nutty flavor. Turbot delicately pan-seared and served with a fresh grapefruit-avocado salsa is a simple but refined dish that is perfect Pan-Seared Cod w/ Warm Olive Salad. Henry Ares of Anneke Jans restaurant in Kittery, Maine, demonstrates a quick and easy Pan-Seared Haddock with Leek and Quinoa Pilaf. 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 achieve that.
Ingredients of Pan seared trout served on quinoa chorizo eggplant and French feta salad
- It’s 1 of trout filet.
- You need 1 of Tom Douglasd peri peri seasoning.
- You need 1 of vegetable flavored quinoa.
- You need 2 of roasted eggplant slices (frozen from TJs).
- Prepare 1 of chorizo and spinach mixture.
- You need 1 of French feta (goat,sweet) crumbles.
- Prepare 1 of lime.
Tender halibut filets are sauteed and served with a sweet French lemon dill beurre blanc sauce. 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 instructions
- Pan fry trout.
- 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.