Breakfast salad with smoked trout and quinoa
Try a delightful breakfast salad with flaky smoked trout and nutty quinoa for a flavorful start to your day. Perfect balance of protein and freshness!
Ingredients:
- large eggs
- head of Little Gem lettuce, leaves separated
- Persian cucumber, sliced
- very thin slices red onion
- ounces smoked trout, coarsely flaked
- cup cooked quinoa or other grain
- tablespoons extra-virgin olive oil
- tablespoon drained capers
- teaspoon finely grated lemon zest
- tablespoon plus 2 teaspoons fresh lemon juice
- cup plain Greek yogurt
- Chopped dill (for serving)
Instructions:
- Gently place eggs into a small saucepan with slightly boiling water; let them cook for 10 minutes. Move the eggs into a bowl of icy water and allow them to cool down; then, remove the shells. Slice the eggs thinly.
- Combine lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 tablespoon of lemon juice in a big bowl; add salt and pepper to taste.
- In a small bowl, mix together yogurt, lemon zest, and the remaining 2 teaspoons of lemon juice; season with salt. Distribute the lemon yogurt into 2 bowls, then arrange the salad on top. Garnish with egg slices and dill.
Summary:
- Calories: 763 kcal
- Fat: 50 g
- Protein: 45 g
- Carbs: 35 g
- Potassium: 901 mg
- Magnesium: 117 mg