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Quinoa, Smoked Trout, and Beet Salad

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

    Cooking Quinoa
  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.