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.

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