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Mains
Rainbow Trout with Quinoa & Rapini
A nourishing mains recipe featuring Quinoa (dry), Rainbow Trout Fillet, Fresh Dill (chopped). Save it to your collection or download the full recipe card.
Time20 minutes
Method
- Cook the quinoa according to package directions. Once cooked, fluff with a fork and let it cool.
- Meanwhile, coat the trout fillets in the dill and half the salt.
- Heat the butter in a non-stick pan over medium heat. Place the trout flesh side down and cook for three minutes, then flip and cook for three to four minutes until cooked through. Remove and set aside.
- In the same pan, add the rapini and cook until just wilted. Serve alongside the trout and quinoa, and season with the remaining salt. Enjoy!
Recipe notes
Refrigerate in an airtight container for up to three days. One fillet is equal to 159 grams or 5.6 ounces. Use vegan butter or your cooking oil of choice. Add lemon juice, fresh herbs, salad greens, olives, capers, sliced red onions, or crumbled feta cheese. Use salmon instead.
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