Trout with a Quinoa Medley

Looking for a healthy and delicious meal that's packed with nutrients? Check out this amazing recipe featuring fresh ingredients that are both tasty and good for you! This dish is loaded with fiber-rich quinoa, cancer-fighting broccoli, and antioxidant-packed sugar snap peas. Plus, it's topped off with healthy fats from olive oil and trout! With a rainbow of colors and flavors, this meal is sure to satisfy your taste buds and nourish your body. So why not give it a try and see how good healthy eating can be?

Recipe Details

4 Servings

Ready In: 30 minutes

Nutritional Information

Energy: 885 kCal

Protein: 91 g

Carbohydrates: 61 g

Sugar: 11 g

Fat: 42 g

Fibre: 8 g

Dietary Requirements

Gluten-Free

Lactose-Free

Low GI

Equipment List

Chopping board

Knife

Measuring cup

Small pot

Frying pan

Ingredients

  • ½ cup quinoa
  • 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil
  • 1 lemon, halved
  • 1 tbsp parsley, chopped
  • 1 cup broccoli, chopped finely
  • 1 cup sugar snap peas
  • 1 medium red onion, thinly sliced
  • 1 medium pear, julienned
  • 400 g trout
  • Salt and pepper

Method

1. Cook the quinoa according to the instructions on the package..

2. Add the Liviana® CBD-Infused Extra Virgin Olive Oil, the juice of ½ a lemon, and the parsley to the quinoa and mix it together. Season with salt and pepper. Set aside.

3. Fry the broccoli, sugar snap peas, red onion, and pear over high heat for 5 – 7 minutes until just cooked.

4. Add to the quinoa and combine.

5. Fry the trout over high heat, skin side down first. Season with salt. Fry on each side for 2 – 3 minutes. Fish will turn light pink and firm up to the touch.

6. Serve on a bed of the quinoa medley. Finish off with a squeeze of lemon.

Wilna Eksteen

Registered Dietician