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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Smoked Trout Quinoa Salad?
The preparation time for Smoked Trout Quinoa Salad with crispy kale & dried cranberries is between 10 and 25 minutes.
What is the total time required to make Smoked Trout Quinoa Salad with crispy kale & dried cranberries?
The total time required to make Smoked Trout Quinoa Salad with crispy kale & dried cranberries is between 25 and 35 minutes.
How many servings does Smoked Trout Quinoa Salad provide?
4 servings
What are the main ingredients in Smoked Trout Quinoa Salad?
Baby Tomatoes, Dried Cranberries, Fish, Fresh Chives, Grated Italian-style Hard Cheese, Kale, Lemon-balsamic Dressing, NOMU Cajun Rub, Quinoa, Smoked Trout Ribbons
What is the nutritional information of Smoked Trout Quinoa Salad?
Calories: 650, Carbs: 102 grams, Fat: grams, Protein: 29.7 grams, Sugar: 27.4 grams, Salt: 1332 grams
How do I prepare Smoked Trout Quinoa Salad?
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!
What should be prepared from my kitchen to make Smoked Trout Quinoa Salad?
Baby Tomatoes, Dried Cranberries, Fish, Fresh Chives, Grated Italian-style Hard Cheese, Kale, Lemon-balsamic Dressing, NOMU Cajun Rub, Quinoa, Smoked Trout Ribbons
How many calories does Smoked Trout Quinoa Salad have?
650 calories
How much fat content does Smoked Trout Quinoa Salad have?
grams
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