Quinoa, Smoked Trout, and Beet Salad


  • 3 ounces pumpernickel bread, cubed
  • 1/4 cup extra-virgin olive oil, divided
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons prepared horseradish
  • 2 teaspoons whole-grain mustard
  • 1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed
  • 1 (5-ounce) package mixed salad greens
  • 1 (4-ounce) package smoked trout, skinned
  • 4 ounces precooked packaged beets, diced

How to Make It

  1. Preheat oven to 350°.
  2. Place bread in a bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Spread bread cubes in a single layer on a rimmed baking sheet; bake at 350° for 10 to 12 minutes or until cubes are crisp and toasted. Set croutons aside.
  3. Combine remaining 3 tablespoons oil, lemon juice, horseradish, and mustard in a bowl, stirring with a whisk. Combine quinoa and 1 tablespoon oil mixture in a bowl; toss.
  4. Arrange half of salad greens on a large serving platter. Sprinkle quinoa mixture over greens, and top evenly with remaining greens. Break trout into pieces; arrange trout over salad. Top with beets and croutons; drizzle with remaining oil mixture.
Recipe source: myrecipes

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