eCook Meal
Smoked Trout Quinoa Salad
with crispy kale & dried cranberries
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.81
for 4 servings · R44.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Smoked Trout Ribbons needs 4 packsOak Smoked Trout Ribbons 50 g R69.99 · whole pack (size can't be divided)R69.99
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Grated Italian-style Hard Cheese needs 100 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
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Quinoa needs 400 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Lemon-balsamic Dressing
- Baby Tomatoes
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, 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. 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! FINAL FLAIR: To the pot of cooked quinoa, toss through the halved baby tomatoes, the chopped cranberries, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Smoked Trout Quinoa Salad?
Baby Tomato, 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