Quinoa Trout Salad with Spicy Mango Dressing

Ingredients

1 cup red quinoa
pinch of salt
2 red bell peppers, sliced into quarters
2 tsp + 2 Tbsp grapeseed or sunflower oil (divided)
1 lb rainbow trout fillets
1-1/2 cups cubed fresh or frozen (thawed) mango
2 Tbsp white wine vinegar
2 tsp harissa paste
1 garlic clove, chopped
1/4 tsp salt
4 cups arugula
1 unpeeled English cucumber, chopped
1 avocado, pitted, peeled, and diced
1/3 cup sliced fresh basil
1/4 cup dried coconut chips
1/4 cup unsalted roasted pumpkin seeds

Method

1. In medium-sized saucepan, place quinoa, 1-3/4 cups water, and a couple pinches of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until quinoa is tender and liquid has absorbed, about 15 minutes. Set aside, covered, for 5 minutes and then fluff quinoa with fork.
2. Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high.
3. Lightly brush bell peppers with 1 tsp oil and season lightly with salt. Grill until charred in a few spots and tender, flipping once, about 10 minutes total. Remove peppers from grill and, once cool enough to handle, slice into 1-inch pieces.
4. Brush skin side of trout with 1 tsp oil and season flesh with salt and black pepper. Place trout on grill grates, skin side down, close grill cover, and heat until fish is just barely cooked through in the centre, about 8 minutes. Remove trout from grill, let rest for 5 minutes, and then gently break apart flesh into 1-inch chunks.
5. In blender container, place mango, 2 Tbsp oil, vinegar, harissa paste, garlic, and salt, and blend until smooth.
6. Divide arugula among 4 serving plates and top with quinoa, roasted red pepper, cucumber, avocado, and basil. Drizzle on Spicy Mango Dressing and garnish with coconut chips and pumpkin seeds.

Makes 4 servings.

Source: Alive magazine

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