Kitchen Supplies:

  • Sieve
  • Small pot
  • Blender/food processor
  • Large bowl
  • Large pan

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


¾ cup ecuadorian quinoa

1½ cups water

to taste salt & pepper

1 cup tomatoes, grape

1 onions, yellow

1 lime

¼ cup herb, cilantro

1 avocado

2 tbsp. biodynamic extra virgin olive oil

6-8 oz. trout fillet

1 tbsp. fresh city's greek spice mix (oregano, garlic powder, onion powder, parsley)

Shop this recipe

Make the Quinoa
• Rinse the quinoa in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt.
• Bring to boil. Once boiling, reduce the heat to simmer and cook, uncovered, until the quinoa is tender and the water is absorbed, 10-15 minutes.

Make the Salsa
• In the meantime, prepare the salsa.
• Rinse and quarter the grape tomatoes (or tomatillos). If using tomatillos, be sure to remove the husks first.
• Dice the onion and cut the lime in half.
• Rinse and roughly chop the cilantro.
• Peel, pit and dice the avocado.
• In a blender or food processor, combine the tomatoes/tomatillo, onion, and cilantro. Squeeze the lime juice over top and season with salt and pepper to taste.
• Pulse the mixture until everything is finely chopped but still chunky.
• Combine the mixture with the avocado in a large bowl and set aside.

Cook the Trout
• Heat 2 tbsp. olive oil in a large pan over medium-high heat.
• Season the trout all over with the Greek Spice Mix and salt and pepper to taste.
• Add the trout to the pan and sear, undisturbed, until blackened, 3-4 minutes.
• Carefully turn the trout and cook on the other side until the fish is opaque (not transparent), about another 1-2 minutes.

Bring It All Together
• Evenly divide the quinoa and blackened trout between two plates.
• Top with the tomato and avocado salsa to serve!