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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 have pan seared trout served on quinoa chorizo eggplant and french feta salad using 7 ingredients and 2 steps. Here is how you achieve it.
The ingredients needed to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Use 1 trout filet
- Provide 1 Tom Douglasd peri peri seasoning
- Use 1 vegetable flavored quinoa
- Prepare 2 roasted eggplant slices (frozen from TJs)
- Get 1 chorizo and spinach mixture
- Prepare 1 French feta (goat,sweet) crumbles
- Provide 1 lime
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
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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