Breakfast Salad with Smoked Trout and Quinoa
Breakfast Salad with Smoked Trout and Quinoa is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCarefully 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.