Skip to main content

Breakfast Salad with Smoked Trout and Quinoa

4.4

(2)

Image may contain Plant Food Dish Meal Seasoning and Salad
Photo by Alex Lau

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

Recipe information

  • Yield

    2 servings

Ingredients

2 large eggs
1 head of Little Gem lettuce, leaves separated
1/2 Persian cucumber, sliced
4 very thin slices red onion
3 ounces smoked trout, coarsely flaked
1/2 cup cooked quinoa or other grain
2 tablespoons extra-virgin olive oil
1 tablespoon drained capers
1/4 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
1/2 cup plain Greek yogurt
Chopped dill (for serving)

Preparation

  1. Step 1

    Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.

    Step 2

    Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.

    Step 3

    Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.

See Related Recipes and Cooking Tips

Read More
This crunchy, creamy salad has everything you want for a cookout.
With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.