Quinoa, Smoked Trout, And Beet Salad – a delicious recipe with pumpernickel bread, extra-virgin olive oil, lemon juice, horseradish, whole-grain mustard, quinoa. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350u00b0.
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
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
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
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6
.
136
kcal
Calories
15
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ounces pumpernickel bread, cubed, 1/4 cup extra-virgin olive oil, divided, 1 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons prepared horseradish, and more.
Yes, Quinoa, Smoked Trout, And Beet Salad 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.
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