Breakfast Salad with Smoked Trout and Quinoa
A fresh and protein-rich breakfast salad featuring smoked trout, perfectly boiled eggs, and quinoa, tossed with crisp vegetables and a tangy lemon yogurt dressing. This nutritious combination offers a delightful start to your day.
2 servings
25 min
Ingredients
- •2 whole large eggs
- •1 head Little Gem lettuce
- •½ whole Persian cucumber
- •4 slices red onion
- •3 ounces smoked trout
- •½ cup cooked quinoa
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon capers
- •¼ teaspoon lemon zest
- •1 tablespoon fresh lemon juice
- •½ cup plain Greek yogurt
- •2 tablespoons dill
Cooking Instructions
- 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.
15 min
- 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.
5 min
- 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.
5 min
