Quinoa, Smoked Trout, And Beet Salad

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place bread in a bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Spread bread cubes in a single layer on a rimmed baking sheet; bake at 350u00b0 for 10 to 12 minutes or until cubes are crisp and toasted. Set croutons aside.

3. 3

   Combine remaining 3 tablespoons oil, lemon juice, horseradish, and mustard in a bowl, stirring with a whisk. Combine quinoa and 1 tablespoon oil mixture in a bowl; toss.

4. 4

   Arrange half of salad greens on a large serving platter. Sprinkle quinoa mixture over greens, and top evenly with remaining greens. Break trout into pieces; arrange trout over salad. Top with beets and croutons; drizzle with remaining oil mixture.

5. 5

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6. 6

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* Per serving · 4 servings · Values may vary.