Smoked Trout, Carrot and Quinoa Salad with Harissa Dressing

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

200 gm (1 cup) quinoa

400 gm canned chickpeas, drained and rinsed

250 gm (about 2) carrots, cut into julienne on a mandolin

200 gm hot-smoked trout fillets, skin removed, flaked

100 gm pitted green olives

½ Spanish onion, thinly sliced

½ cup (firmly packed) coriander

½ cup (firmly packed) mint

subheading: Harissa dressing:

100 ml extra-virgin olive oil

finely grated rind and juice of 1 lemon and 1 lime

½ garlic clove, finely grated

1 ½ tsp harissa

Directions at gourmettraveller.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer