Eat well. Live well.
Ingredients:
- 4 x 200g trout fillets
- Salt and pepper to season
- 1 Tbsp of olive oil
- 1 Tbsp of lemon juice
- 2 ripe avocados, chopped
- Juice of 1 lemon
- 1 garlic clove, chopped
- 1 Tbsp of olive oil
- 2 bunches of asparagus, cut off the end approx. 1 cm
- 3/4 cup of quinoa
- 1 1/2 cups of water
Method:
- Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 4 minutes.
- Add avocados, lemon juice, garlic and olive oil into a food processor; pulse into a creamy consistency.
- Preheat a frying pan. Combine the trout fillets, salt and pepper, olive oil and lemon juice in a bowl. Place them into a medium to hot frying pan. Cook for 5 minutes each side.
- Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool completely.
- Heat a saucepan full of water, bring to boil and then place the asparagus in for 5 minutes; they should still be slightly crunchy.
- Place the trout on a bed of asparagus, spoon avocado sauce on top and serve quinoa on the side.
