Recipe

Trout Quinoa Salad

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Trout Quinoa Salad

Golden quinoa topped with cucumber, spring onions, a perfect fried egg and trout ribbons.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • ½ cup x quinoa
  • 1 cup x boiling water (for the quinoa)
  • ½ tsp x turmeric
  • 1 x sweetcorn cobs – remove husks & cut off kernels
  • ½ x cucumber
  • 5g x fresh dill – chop leaves finely
  • ½ tbsp x sesame seeds
  • 2 x eggs (from your pantry)
  • 2 x spring onions – slice at an angle
  • 80g x smoked trout ribbons – tear in half
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 1 cup x quinoa
  • 2 cups x boiling water (for the quinoa)
  • 1 tsp x turmeric
  • 2 x sweetcorn cobs – remove husks & cut off kernels
  • 1 x cucumber
  • 10g x fresh dill – chop leaves finely
  • 1 tbsp x sesame seeds
  • 4 x eggs (from your pantry)
  • 4 x spring onions – slice at an angle
  • 160g x smoked trout ribbons – tear in half
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Cucumber: Dice: cut the ends off then slice in half lengthways, scrape out the seeds with a teaspoon. Then dice in cubes (½ cm).

Step 4

Quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (see quantity above), a pinch of salt and turmeric. Bring to the boil and cover, then turn the heat down and simmer (gently boil) for 15 minutes. In the last 8 minutes, add the sweetcorn kernels, cover and cook until all the water is absorbed. Place in a bowl and cool down slightly.

Step 5

Dressing: Mix together lemon juice, lemon zest and dill. Slowly whisk in a glug of olive oil and season with salt and pepper.

Step 6

Sesame seeds: Place a pan on high heat and dry toast the sesame seeds for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 7

Fried eggs: Place a non-stick pan on medium-high heat and add a little knob of butter. When hot, break the eggs into the pan, one at a time. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow) is still runny. Season with salt and pepper to taste.

Step 8

Serve by topping the quinoa with the cucumber and spring onions, dressed with HALF the dressing. Top with the fried egg and trout ribbons, sprinkle over the seeds and drizzle with the REST of the dressing.



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