Quinoa & Arugula Salad With Baked Trout Recipe

Name: Quinoa & Arugula Salad With Baked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Mixed quinoa; 15 grams Trout Fillet; 1 handful Roasted Almonds; 1 teaspoon Sesame seeds; 1 teaspoon Hemp Seeds (unhulled); 1 tablespoon Hulled Hemp Seeds; 1 teaspoon Liquid Aminos; 1/8 pinch Himalayan Pink Salt; 1/8 pinch Black Pepper; 3 handful Arugula; 1 tablespoon Fresh Lemon Juice; 1 tablespoon Extra Virgin Olive Oil; 1 teaspoon Maple Syrup; .5 pinch Cayenne Pepper

Servings: persons

1 cup Mixed quinoa
15 grams Trout Fillet
1 handful Roasted Almonds
1 teaspoon Sesame seeds
1 teaspoon Hemp Seeds (unhulled)
1 tablespoon Hulled Hemp Seeds
1 teaspoon Liquid Aminos
1/8 pinch Himalayan Pink Salt
1/8 pinch Black Pepper
3 handful Arugula
1 tablespoon Fresh Lemon Juice
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Maple Syrup
.5 pinch Cayenne Pepper

1
Preheat oven to 450 degrees - bake trout in tin foil for 10 mins (or until done)
2
Rinse quinoa, add 2 cups of water to pot and simmer for 10-15 mins (or until fluffy)
3
In a small bowl,combine unhulled hemp and sesame seeds with liquid aminos to coat evenly (set to side until ready to serve)
4
Throughly wash arugula and place in a large bowl
5
Crush almonds into smaller pieces and add to arugula
6
Lemon vinagrette - mix lemon juice, maple syrup, cayenne, salt, pepper and olive oil
7
Once cooked - divide trout into smaller chunks and add to arugula
8
Add quinoa and hemp and sesame mix to arugula and trout - gently toss to coat leaves evenly
9
Add vinaigrette and hulled hemp seeds - combine gently

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Mixed quinoa, 15 grams Trout Fillet, 1 handful Roasted Almonds, 1 teaspoon Sesame seeds, and more.

Yes, Quinoa & Arugula Salad With Baked Trout falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa & Arugula Salad With Baked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions