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.