Quinoa, Smoked Trout, and Beet Salad

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Quinoa, Smoked Trout, and Beet SaladRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Layering the elements of this flavor-bomb salad guarantees even distribution in every bite and makes for a lovely platter.

Serves 4 (serving size: about 2 cups salad and 1 tablespoon dressing)


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3 ounces pumpernickel bread, cubed
1/4 cup extra-virgin olive oil, divided
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons prepared horseradish
2 teaspoons whole-grain mustard
1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed
1 (5-ounce) package mixed salad greens
1 (4-ounce) package smoked trout, skinned
4 ounces precooked packaged beets, diced


1. Preheat oven to 350°.

2. Place bread in a bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Spread bread cubes in a single layer on a rimmed baking sheet; bake at 350° for 10 to 12 minutes or until cubes are crisp and toasted. Set croutons aside.

3. Combine remaining 3 tablespoons oil, lemon juice, horseradish, and mustard in a bowl, stirring with a whisk. Combine quinoa and 1 tablespoon oil mixture in a bowl; toss.

4. Arrange half of salad greens on a large serving platter. Sprinkle quinoa mixture over greens, and top evenly with remaining greens. Break trout into pieces; arrange trout over salad. Top with beets and croutons; drizzle with remaining oil mixture.

Created date

August 2015

Nutritional Information

Calories 332
Fat 18.1 g
Satfat 2.7 g
Monofat 10.1 g
Polyfat 1.7 g
Protein 13 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 8 mg
Iron 2 mg
Sodium 543 mg
Calcium 33 mg