Quinoa Chopped Salad With Smoked Rainbow Trout Recipe
soybean hummus, green goddess dressing, pumpkin seed crumble, barrel aged feta, asparagus this dish is gluten free, nut free and lactose free + (dairy free, vegetarian and vegan options are available)
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparation
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Vegetables
While the quinoa is cooking, chop the asparagus, cherry tomatoes, cucumber, red onion, and parsley. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to ice water to stop cooking.
Assembly
- 3
Combine Ingredients
In a large bowl, combine the cooked quinoa, chopped vegetables, and parsley. Drizzle with green goddess dressing and toss gently to combine.
- 4
Add Toppings
Top the salad with soybean hummus, pumpkin seed crumble, barrel aged feta, and smoked rainbow trout. Serve immediately or chill in the refrigerator for 30 minutes before serving.
