Take your quinoa salad game to the next level! This one is loaded with Cajun spices, baby tomatoes & dried cranberries, and scattered with crispy kale & smoked trout. Finished off with a lemon-balsamic dressing and fresh chives.
Smoked Trout Quinoa Salad
Smoked Trout Quinoa Salad
with crispy kale & dried cranberries
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Baby Tomatoes
- Dried Cranberries
- Fish
- Fresh Chives
- Grated Italian-style Hard Cheese
- Kale
- Lemon-balsamic Dressing
- NOMU Cajun Rub
- Quinoa
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
QUIRKY QUINOA
Preheat the oven to 200°C. Place the rinsed quinoa in a pot with 200ml of salted water and the NOMU rub. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHEESE ‘N CRISPY
While the quinoa is simmering, place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Pop in the hot oven and roast until crispy, 8-10 minutes.
CHOP CHOP!
Roughly chop the trout. Rinse and halve the baby tomatoes and roughly chop the dried cranberries.
FINAL FLAIR
To the pot of cooked quinoa, toss through the halved baby tomatoes, the chopped cranberries, a drizzle of olive oil, and seasoning.
SCRUMPTIOUS SALAD
Plate up the loaded quinoa salad. Scatter over the chopped trout and the crispy kale. Drizzle over the lemon-balsamic dressing. Garnish with the sliced chives. Look at you, Chef!
Quinoa - 100ml
NOMU Cajun Rub - 10ml
Kale - 50g
Grated Italian-style Hard Cheese - 25ml
Smoked Trout Ribbons - 1 pack
Baby Tomatoes - 80g
Dried Cranberries - 20g
Lemon-balsamic Dressing - 40ml
Fresh Chives - 3g
QUIRKY QUINOA
Preheat the oven to 200°C. Place the rinsed quinoa in a pot with 400ml of salted water and the NOMU rub. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHEESE ‘N CRISPY
While the quinoa is simmering, place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Pop in the hot oven and roast until crispy, 8-10 minutes.
CHOP CHOP!
Roughly chop the trout. Rinse and halve the baby tomatoes and roughly chop the dried cranberries.
FINAL FLAIR
To the pot of cooked quinoa, toss through the halved baby tomatoes, the chopped cranberries, a drizzle of olive oil, and seasoning.
SCRUMPTIOUS SALAD
Plate up the loaded quinoa salad. Scatter over the chopped trout and the crispy kale. Drizzle over the lemon-balsamic dressing. Garnish with the sliced chives. Look at you, Chef!
Quinoa - 200ml
NOMU Cajun Rub - 20ml
Kale - 100g
Grated Italian-style Hard Cheese - 50ml
Smoked Trout Ribbons - 2 packs
Baby Tomatoes - 160g
Dried Cranberries - 40g
Lemon-balsamic Dressing - 80ml
Fresh Chives - 5g
QUIRKY QUINOA
Preheat the oven to 200°C. Place the rinsed quinoa in a pot with 600ml of salted water and the NOMU rub. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHEESE ‘N CRISPY
While the quinoa is simmering, place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Pop in the hot oven and roast until crispy, 10-12 minutes.
CHOP CHOP!
Roughly chop the trout. Rinse and halve the baby tomatoes and roughly chop the dried cranberries.
FINAL FLAIR
To the pot of cooked quinoa, toss through the halved baby tomatoes, the chopped cranberries, a drizzle of olive oil, and seasoning.
SCRUMPTIOUS SALAD
Plate up the loaded quinoa salad. Scatter over the chopped trout and the crispy kale. Drizzle over the lemon-balsamic dressing. Garnish with the sliced chives. Look at you, Chef!
Quinoa - 300ml
NOMU Cajun Rub - 30ml
Kale - 150g
Grated Italian-style Hard Cheese - 75ml
Smoked Trout Ribbons - 3 packs
Baby Tomatoes - 240g
Dried Cranberries - 60g
Lemon-balsamic Dressing - 120ml
Fresh Chives - 8g
QUIRKY QUINOA
Preheat the oven to 200°C. Place the rinsed quinoa in a pot with 800ml of salted water and the NOMU rub. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
CHEESE ‘N CRISPY
While the quinoa is simmering, place the shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Sprinkle over the grated cheese. Pop in the hot oven and roast until crispy, 10-12 minutes.
CHOP CHOP!
Roughly chop the trout. Rinse and halve the baby tomatoes and roughly chop the dried cranberries.
FINAL FLAIR
To the pot of cooked quinoa, toss through the halved baby tomatoes, the chopped cranberries, a drizzle of olive oil, and seasoning.
SCRUMPTIOUS SALAD
Plate up the loaded quinoa salad. Scatter over the chopped trout and the crispy kale. Drizzle over the lemon-balsamic dressing. Garnish with the sliced chives. Look at you, Chef!
Quinoa - 400ml
NOMU Cajun Rub - 40ml
Kale - 200g
Grated Italian-style Hard Cheese - 100ml
Smoked Trout Ribbons - 4 packs
Baby Tomatoes - 320g
Dried Cranberries - 80g
Lemon-balsamic Dressing - 160ml
Fresh Chives - 10g
Woolies Products in this dish
