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Quinoa Trout Salad with Spicy Mango Dressing
Serves 4
This salad consists of an irresistible assembly of nutty red quinoa, sweet grilled peppers, buttery fish, creamy avocado, and fruity dressing. Harissa paste is a North African spicy red sauce that’s perfect for adding smokiness and heat to dressings, sauces, and dips. If harissa is unavailable, you can spike the dressing with
a bit of cayenne instead. Quinoa and mango dressing can both be prepared ahead of time and kept chilled
for up to four days.
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Ingredients
- 1 cup (250 mL) red quinoa
- Pinch of salt
- 2 red bell peppers, sliced into quarters
- 2 tsp + 2 Tbsp (10 mL + 30 mL) grapeseed
- or sunflower oil (divided)
- 1 lb (450 g) rainbow trout fillets
- 1 1/2 cups (350 mL) cubed fresh or frozen (thawed) mango
- 2 Tbsp (30 mL) white wine vinegar
- 2 tsp (10 mL) harissa paste
- 1 garlic clove, chopped
- 1/4 tsp (1 mL) salt
- 4 cups (1 L) arugula
- 1 unpeeled English cucumber, chopped
- 1 avocado, pitted, peeled, and diced
- 1/3 cup (80 mL) sliced fresh basil
- 1/4 cup (60 mL) dried coconut chips
- 1/4 cup (60 mL) unsalted roasted pumpkin seeds
Nutrition
Per serving:
- calories 647
- protein 37g
-
fat
34g
- saturated fat 8g
- trans fat 0g
-
carbohydrates
52g
- sugars 14g
- fibre 11g
- sodium 252mg
