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Preparation time
10 minutes
Total time:
42 minutes
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Ingredients
Quinoa
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60 mL, divided 4 tbsp. olive oil
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250 mL 1 cup chopped onion
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125 mL 1/2 cup rinsed quinoa
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205 mL, divided 1/2 cup plus 1/3 cup chicken broth
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375 mL 1 1/2 cups diced eggplant
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1 pack (227 g) sliced mushrooms
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1 clove of garlic
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3 green onions, chopped
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60 mL 1/4 cup slivered almonds
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60 mL 1/4 cup crumbled feta
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2 rainbow trout fillets
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15 mL 1 tbsp. butter
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1 lemon, halved
Toppings
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6–8 greenhouse cherry tomatoes, diced
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8–10 mixed olives
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15 mL 1 tbsp. capers
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5 mL 1 tsp. maple syrup
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To taste chopped fresh oregano
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Directions
- In a pot, heat 1 tbsp. olive oil. Sweat half the onion for one minute. Add quinoa and cook for one minute. Pour in broth. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes. Remove from heat and fluff with a fork. Set aside.
- In the meantime, in a large skillet, heat 1 tbsp. oil. Cook eggplant, mushrooms, remaining onion and garlic for 3–5 minutes. Season. Add green onions, almonds and feta. Combine, then add the mixture to cooked quinoa. Set aside.
- In the same skillet, heat 1 tbsp. oil. Add the trout fillets skin side down and lemon halves. Season. Cook fish on one side only for 10 minutes, basting with oil and warm butter while cooking. Remove from heat.
- In a bowl, combine all the ingredients for the topping.
- Serve the trout fillet on a plate. Add quinoa followed by the topping. Garnish with grilled lemon and fresh oregano.
Chef’s secret (if desired)
- Cooking medium-sized fish such as trout only on one side produces delicious results. The flesh stays tender, moist and buttery. For even more flavour, baste with fat while cooking.
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