Quinoa Salad with Pomegranate, Cucumber, and Smoked Trout
- Mingled Food
- Nov 9, 2020
- 1 min read
Updated: Jan 27, 2022

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
Add
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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