Smoked trout and quinoa salad

Smoked trout and quinoa salad

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

This is a lovely salad that makes a great light lunch or dinner. Don’t be put off by quinoa – it’s a very easy and versatile ingredient to use, and extremely good for you.

Ingredients

Quantity Ingredient
150g quinoa
1 teaspoon vegetable stock powder
or 1 vegetable stock cube
2 smoked trout fillets, flaked
20g fresh parsley, finely chopped
1 red pepper, finely diced
1 tablespoon capers
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon dried mixed herbs
2 handfuls fresh rocket leaves
sea salt
black pepper

Method

  1. Put the quinoa in a pan, cover with freshly boiled water and add the vegetable stock. Simmer for 10–15 minutes, or until just tender. Drain well.
  2. Break up the trout fillets into bite-size pieces.
  3. Place the cooked quinoa in a salad bowl, add the flaked trout, chopped parsley, diced pepper and capers and stir well. Season with salt and pepper.
  4. Combine the olive oil, balsamic vinegar and mixed herbs together to make a dressing, and drizzle it over the salad. Top with fresh rocket and serve.

Good for

  • Skin: Acne, Eczema, Psoriasis

    Joints & bones: Rickets

    Metabolic system: Diabetes (Type 2)

    Mental health & Nervous system: Anxiety, Stress

    Reproductive & Urinary systems: Problematic periods
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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