Ingredients

• 1 cup Uncooked quinoa
• 200 g Quebec smoked trout
• 0.5 unit Cucumber
• 4 units Radishes
• 1 medium Carrot
• 4 cups Baby spinach or arugula
• 2 tbsp Toasted pumpkin seeds
• 2 tbsp Fresh dill, chopped
• 3 tbsp Sea buckthorn puree (or juice)
• 3 tbsp Extra virgin olive oil
• 1 tbsp Apple cider vinegar
• 1 tsp Maple syrup
• 1 tsp Dijon mustard
• 0.25 tsp Salt
• a pinch Freshly ground black pepper

Instructions

1. 1

   Prepare the quinoa: Rinse quinoa thoroughly under cold water. Cook according to package directions (usually 1 cup quinoa with 2 cups water, bring to boil, simmer for 15 minutes, let stand 5 minutes, then fluff with a fork). Let cool slightly.

2. 2

   Prepare the vegetables: Dice the cucumber, thinly slice the radishes, and grate the carrot. Wash the baby spinach or arugula.

3. 3

   Prepare the vinaigrette: In a small bowl, whisk together the sea buckthorn puree (or juice), olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

4. 4

   Assemble the bowls: In each of four serving bowls, place a bed of fresh baby spinach or arugula. Top with cooked quinoa, flaked smoked trout, diced cucumber, sliced radishes, and grated carrot.

5. 5

   Finish and serve: Drizzle generously with the sea buckthorn vinaigrette. Garnish with toasted pumpkin seeds and fresh chopped dill. Serve immediately.