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Quinoa Salad with Pomegranate, Cucumber, and Smoked Trout

Refreshing, vibrant and playful, this salad mingles our beloved quinoa, with sweet pomegranate, crunchy cucumber, and smoked trout.

Bring at least 2,5 cups of water to the boil in a pot, and add:

  • Quinoa, 1 cup

Cook for 10 minutes, drain and spread on a tray to help it cool down.

Meanwhile, in a bowl mix:

  • Cucumber, 1 small pc, cut in half lengthwise, seeds removed with a spoon, and cut in thin half moons

  • Carrot, 1/2 pc, grated

  • Pomegranate seeds, form 1 pc

  • Spring Onions, 3 thin pcs, cut in thin rounds

  • Coriander leaves, cut thinly, 1/4 cup

  • Smoked Trout fillets, 1, pc, cut in small bite sizes

For the dressing in a jar mix well with the back of a spoon:

  • Mustard, mild, 1/2 tsp

  • Horseradish paste, 1 tsp

  • Honey, 1 tsp

  • Vinegar, 1,5 tbsp, I prefer apple cider here, but any will do

  • Salt, 1/4 tsp at least


  • Olive oil, 4,5 tbsp

and shake well. Add the quinoa and dressing to the bowl and mix well. Serve immediately or keep in ar air-tight container in the fridge for a few days, but beware that the cucumber will lose its crunchy edge the longer it stays in the dressing.


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