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?
Ingredients
- ½ cup quinoa
- 1 tbsp Liviana® 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
- Cook the quinoa according to the instructions on the package..
- Add the Liviana® 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.
- Fry the broccoli, sugar snap peas, red onion, and pear over high heat for 5 – 7 minutes until just cooked.
- Add to the quinoa and combine.
- 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.
- Serve on a bed of the quinoa medley. Finish off with a squeeze of lemon.
Wilna Eksteen
Registered Dietitian
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