Quinoa and Smoked Trout Salad

The meal I created Saturday night could easily have been done with pasta, and in the old days, this is probably what I would have done. But now why would I use pasta when I can use quinoa and feel awesome afterwards instead of bloated and heavy? If you experiment a little with quinoa you’ll find loads of ways to use it. I’ll bring you some more ideas. I am slowly building my quinoa repertoire.

So I wanted something quick that didn’t require lots of cooking because it’s freaking hot in this house until we get air con installed on Friday. I had been to the farmers market Saturday morning and got a nice smoked trout. I knew that it would make my husband happy and my son has eaten and loved it before. Most fish shops sell smoked trout and the supermarkets do too.

The result is a light and very tasty Quinoa and Smoked Trout salad.

Print Recipe

Quinoa and Smoked Trout Salad

Servings

3-4 people

Ingredients

• 1 smoked trout
• 1 cup of quinoa
• handful of snow pea sprouts (rocket/baby spinach would be good too)
• 2 tomatoes diced
• the juice of one lemon
• olive oil

Servings 3-4 people Ingredients 1 smoked trout 1 cup of quinoa handful of snow pea sprouts (rocket/baby spinach would be good too) 2 tomatoes diced the juice of one lemon olive oil

Instructions

1. The trick with quinoa is that it has to be very well rinsed. In a sieve, add your cup of quinoa and then pour water over it for a good minute at least. This is very important.
2. Once rinsed add the quinoa to a saucepan containing two cups of water and cook it the same way you would rice, using the absorption method. So bring the water to the boil and let it gently simmer. It’ll take between 10-15 minutes.
3. While the quinoa is cooking take the skin off the fish and break the meat into chunks. Be careful to remove all bones.
4. Place in a salad bowl. Then add your tomatoes, sprouts, lemon juice and olive oil and give it a good old season with salt and pepper. You’re pretty much done now.
5. Just wait for your quinoa to cook. You’ll know because the outside of the little grains become transparent. It still retains a ‘bite’ to it though – like al dente pasta. Once it’s ready add to your salad bowl and mix away. The sprouts should wilt a little but not too much.

Recipe Notes

My goodness, this meal was gobbled in our house. Light and tasty.

Enjoy x

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