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?
Wilna Eksteen

Wilna Eksteen

Registered Dietician

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



Low GI


  • 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

Equipment List

  • Chopping board
  • Knife
  • Measuring cup
  • Small pot
  • Frying pan


Step One

Cook the quinoa according to the instructions on the package.

Step Two

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.

Step Three

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

Step Four

Add to the quinoa and combine.

Step Five

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.

Step Six

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

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