Breakfast Salad With Smoked Trout and Quinoa
Prep Notes
The perfect quinoa cooking method is to boil it in salted water until tender (12-15 minutes), then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Yields
2 servings
Ingredients
2 large eggs, Hard boiled, thinly sliced
1 head of Little Gem lettuce, leaves separated or shredded savoy cabbage
½ Persian cucumber, sliced
4 very thin slices red onion
3 ounces smoked trout, coarsely flaked
1 Avocado, 1/2" cubed
½ cup cooked quinoa or other grain
2 tablespoons extra-virgin olive oil
1 tablespoon drained capers
¼ teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
½ cup plain Greek yogurt Chopped dill (for serving)
Directions
Toss lettuce or cabbage, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.
Credit
Bon Appetit