Recipe: GRILLED LOCAL TROUT AND QUINOA SALAD
GRILLED LOCAL TROUT AND QUINOA SALAD RECIPE
Ingredients: Grilled Local Trout and Quinoa Salad
- 50g local trout fillet, skin off
- 50g avocado, cubed
- 30g cucumber, ribbons
- 30g julienne carrots
- 30g cabbage finely shredded (green leaves only)
- 1 radish, thinly sliced raw
- 2g black sesame seeds
- 2g white sesame seeds
- 30g quinoa cooked, preferably red quinoa
- 10ml rice wine vinegar
- 5ml soya sauce
- 10g baby spinach leaves or lettuce of your choice
- Sugar to taste
Method: Grilled Local Trout and Quinoa Salad
- Season and fry trout on medium heat until cooked; set aside to cool.
- Mix the soya sauce and rice wine vinegar together and add sugar to taste.
- Pour over cabbage and allow to marinate for at least half an hour.
- Mix in the cooked quinoa and combine with cabbage.
- Place this at the bottom of the bowl and build the rest of the salad ingredients around or on top of it.
- Garnish with the trout with toasted sesame seeds
