Leftover Flaked Trout and Quinoa Power Bowl
10min
0min
1
558
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Chef's Note
Emulsify your vinaigrette with mustard to prevent soggy separation.
Tags
Ingredients
150 g leftover trout fillet
220 g leftover quinoa
80 g cherry tomatoes
100 g English cucumber
15 g dried cranberries
5 g fresh dill
10 g Dijon mustard
0.5 whole lemon
5 g honey
5 ml extra virgin olive oil
to taste salt
to taste black pepper
Instructions
- 1
Wash 80 g cherry tomatoes and slice them in half. Wash 100 g English cucumber and dice it into 1 cm pieces. Finely chop 5 g fresh dill.
- 2
In a small jar or bowl, combine 10 g Dijon mustard, 15 ml fresh lemon juice squeezed from 1/2 lemon, 5 g honey, 5 ml extra virgin olive oil, the chopped dill, and a pinch of salt and black pepper. Whisk vigorously or shake in a closed jar until the dressing is fully emulsified and creamy.
- 3
Gently flake 150 g cold leftover trout fillet (from Day 3 dinner) into bite-sized pieces using two forks, discarding any skin if preferred.
- 4
To pack the power bowl for travel, place 220 g cold leftover quinoa (from Day 3 dinner) at the bottom of a portable container. Layer the diced cucumber, halved cherry tomatoes, and 15 g dried cranberries on one side, and the flaked trout on the other.
- 5
Pour the dill-mustard dressing into a separate small, leak-proof container. When ready to eat at lunch, drizzle the dressing over the bowl, toss gently to combine, and enjoy cold.
Nutrition Information (per serving)
558
28g
70g
19g
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