Hello everybody, it’s Jim, welcome to our recipe page. 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 will make it a bit tasty. This will be really delicious.
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Pan seared trout served on quinoa chorizo eggplant and French feta salad is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Pan seared trout served on quinoa chorizo eggplant and French feta salad is something which I’ve loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Pan seared trout served on quinoa chorizo eggplant and French feta salad:
- Take trout filet
- Prepare Tom Douglasd peri peri seasoning
- Make ready vegetable flavored quinoa
- Take roasted eggplant slices (frozen from TJs)
- Get chorizo and spinach mixture
- Prepare French feta (goat,sweet) crumbles
- Make ready lime
Toss the quinoa in a large bowl with cherries, almonds, scallions, tarragon, orange juice, honey, olive oil, salt, pepper, and arugula. Serve your trout on a bed of the cherry quinoa salad in a bowl or a plate. Drizzle the reserved marinade over the whole thing. Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat.
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
Add the carrots and onion and cook, stirring occasionally, until it returns to a boil. Stir in the quinoa, cover, and reduce heat to low. Coat a broiler rack with nonstick cooking. Fresh pan seared Rainbow Trout from Idaho in a lemon caper sauce and served with quinoa salad. Seasoned & fire grilled eggplant, beefsteak tomato & baby arugula.
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