Name: Breakfast Salad with Smoked Trout and Quinoa Reco[e
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)

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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

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.

Recipe notes

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