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| THE LIGHTHOUSE |
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you are here: Recipes | Quinoa, fennel and trout salad |
Quinoa, fennel and trout salad
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Quinoa, fennel and trout salad
600ml vegetable stock
200g quinoa
½ red onion, sliced
1 cup wild rice, cooked
2T olive oil
½ cup chopped parsley
4 small courgettes, in ribbons
handful watercress
few sprigs fennel
500g smoked trout ribbons
Dressing
1 cup crème fraiche
1t Dijon mustard
1t honey
1T lemon juice
salt and white pepper
(serves 4-6)
Bring the stock to the boil and add the quinoa. Cover and simmer for 15 minutes or until cooked. Drain any stock left in the pot and leave the lid on for a few minutes to fluff up the quinoa. Allow to cool. Mix in the red onion, cooked wild rice, olive oil, chopped parsley, courgette ribbons, watercress and fennel. Arrange the smoked trout ribbons on top. Make the dressing by whisking all the ingredients together and drizzling over the salad.
QUINOA
Quinoa (pronounced keen-wah), although considered to be a grain, is actually a seed. Each tiny capsule contains twice the protein in rice along with all nine essential amino acids, making it a complete protein perfect for vegetarian diets. Containing vitamins B and E, magnesium, iron, fibre and zinc, quinoa can be used as part of a healthy diet which may be effective for the prevention of heart disease, cancers and other chronic diseases
– it’s not known as a super food for nothing!
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| WEDDING INSPIRATION |
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