Breakfast Salad with Smoked Trout and Quinoa
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings
- 2 large eggs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup plain greek yogurt
- 1 tablespoon drained capers
- 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
- 1/4 teaspoon finely grated lemon zest
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- chopped dill (for serving)
- Carbohydrate 18 g(6%)
- Cholesterol 205 mg(68%)
- Fat 25 g(39%)
- Fiber 3 g(10%)
- Protein 23 g(45%)
- Saturated Fat 6 g(32%)
- Sodium 499 mg(21%)
- Calories 381
Preparation 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. 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. 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.
Preparation 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. 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. 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.
