Alex Lau
Our perfect quinoa cooking method is to boil it in salted water until tender (12-15 minutes), then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Recipe information
Yield
2 servings
Ingredients
2
large eggs
1
head of Little Gem lettuce, leaves separated
½
Persian cucumber, sliced
4
very thin slices red onion
3
ounces smoked trout, coarsely flaked
½
cup cooked quinoa or other grain
2
tablespoons extra-virgin olive oil
1
tablespoon drained capers
¼
teaspoon finely grated lemon zest
1
tablespoon plus 2 teaspoons fresh lemon juice
½
cup plain Greek yogurt
Chopped dill (for serving)
Need to make a substitution?
Preparation
Step 1
Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.
Step 2
Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
Step 3
Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.