Bread and Roses partnered with Chef Antwon Brinson to bring us a delicious Pan-Seared Trout and Warm Quinoa Salad.

This is a great summer recipe due to not having to use the oven. Both trout and quinoa are healthy choices! Rainbow trout is a healthy fish choice as it is a leaner fish. Quinoa has a great fiber content and a ton of protein, making it a filling healthy food.

Keep following for more healthy recipes from Chef Antwon!

Pan-Seared Trout and Warm Quinoa Salad

Chef Antwon Brinson

Servings: 1-2 people

Ingredients:

Trout
1ea trout  
1ea lemon (zest + juice) 
2 cloves garlic (crushed)
1 shallot (sliced)  
2 tbsp olive oil 

Warm Salad
1 cup quinoa (red) 
2 cup stock or water
1 tsp salt 
¼ cup red onion (small diced) 
¼  cup bell pepper, yellow (small diced)
¼ cup bell pepper, green (small diced) 
2 cloves garlic (minced) 
1 tbsp cilantro (chopped) 
1 tbsp parsley (chopped)
3 leaves mint (sliced) 
¼ cup olive oil 
1 each lemon (zest+juice) 
1 tbsp balsamic

Instructions:
Phase 1: Quinoa 

• Using a strainer rinse your quinoa three times under cold water

• Next using a medium-size pot, add your quinoa with 2 cups of vegetable stock or water and salt

• Bring the mixture to a simmer and cover.  Allow the quinoa to cook until all of the liquid has been absorbed (about 10-15 minutes) 

• Remove the pot front the heats (keep it covered) and allows the quinoa to steam for another 5 minutes

• Move the lid.  Using a folk, fluff your quinoa and place it into a bowl

Phase 2: Warm Salad  

• Using a medium-size bowl add the bell peppers, red onions, and garlic

• Next add your olive oil, lemon, and balsamic.  Mix well 

• Add your quinoa.  Using a rubber spatula or large spoon fold together

• Add your cilantro, parsley, and mint. 

• Finally, finish with salt and pepper to taste. Fold mixture together well and serve! 

Phase 3 Fish 

• Using a medium saute pan, add olive oil and pre-heat

• Add fish, skin side down

• Allow fish cook until skin is crispy 6-10 minutes (depending on your stove) 

• Add your garlic shallot and butter to the pan

• Bast the fish. 1 tbsp at a time add your butter.  Once it starts to brown in the pan, add another tbsp until all 3 tbsp have been incorporated

• Once all butter has been added, turn off the stove and flip over fish

• Allow fish to sit in the pan for 3 minutes 

• Before serving finish with salt, pepper and lemon zest, and  juice

Serve and Enjoy!