Today after coming in from working outside and helping my mom prepare dinner, I began to brainstorm an example of a quick and simple dinner that anyone could make on the average weekday.
Simple and quick does not always have to be something to fear in regards to a meal. I feel as though a lot of individuals steer clear of any dinner that advertises itself as quick or easy because they assume it is composed using pre-made or frozen ingredients. I promise you, this does not have to be the case.
Here is an example of a supper anyone could make on the average weekday. It uses fresh, tasty ingredients, and does not require chef-grade culinary skill to whip up.
Pan-Fried Trout with Quinoa and Vegetable Medley (makes 4 servings)
You will need:
- 4 thawed trout fillets
- 1 box of quinoa
- 1 package of button mushrooms
- 1/2 spanish onion, chopped
- 1 bundle asparagus
- 2 tbsp olive oil
- Salt and pepper
- In a large frying pan, heat olive oil on medium heat and add trout fillets once the oil is warm. Season trout while it is cooking with salt and pepper, allowing it to cook for approximately 15 minutes on medium heat
- While the trout is cooking, combine mushrooms, onion and asparagus in a small mixing bowl and toss with salt and pepper. Ass vegetables to the pan the trout is cooking in approximately 5 minutes before the trout is finished cooking
- In the meantime, boil half a pot of water and add in quinoa. Allow to boil, then bring to a simmer for approximately 15 minutes. I personally advise to start the quinoa before cooking the fish, because it is likely the quinoa will be finished by the time the trout is.
- Serve and enjoy!
There are endless opportunities in regards to making variations to this recipe. Feel free to swap in or out whatever vegetables you like, as well as trying out different types of fish. This dish can also easily be made with rice or pasta instead of quinoa.
Give it a try and enjoy!