Skip to main content
Bon Appétit

Breakfast Salad With Smoked Trout and Quinoa

4.4

(6)

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

Our perfect quinoa cooking method is to boil it in salted water until tender (12-15 minutes), 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

½

Persian cucumber, sliced

4

very thin slices red onion

3

ounces smoked trout, coarsely flaked

½

cup cooked quinoa or other grain

2

tablespoons extra-virgin olive oil

1

tablespoon drained capers

¼

teaspoon finely grated lemon zest

1

tablespoon plus 2 teaspoons fresh lemon juice

½

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.

Explore Bon AppétitSaladSmoked TroutTroutFishSeafoodQuinoaRice & GrainsEggEasyQuickGluten-FreeNut-FreeHealthyishBreakfast
Sign In or Subscribe
to leave a Rating or Review

How would you rate Breakfast Salad With Smoked Trout and Quinoa?

Leave a Review

Reviews (6)

Back to Top

  • This looks quite delicious. I’m going to make it for 4th of July brunch.

    • Gloria Kemper

    • Emporia Kansas

    • 7/3/2021