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Quinoa Trout Salad with Spicy Mango Dressing

Serves 4


    Quinoa Trout Salad with Spicy Mango Dressing

    This salad consists of an irresistible assembly of nutty red quinoa, sweet grilled peppers, buttery fish, creamy avocado, and fruity dressing. Harissa paste is a North African spicy red sauce that’s perfect for adding smokiness and heat to dressings, sauces, and dips. If harissa is unavailable, you can spike the dressing with


    a bit of cayenne instead. Quinoa and mango dressing can both be prepared ahead of time and kept chilled

    for up to four days.


    Quinoa Trout Salad with Spicy Mango Dressing


    • 1 cup (250 mL) red quinoa
    • Pinch of salt
    • 2 red bell peppers, sliced into quarters
    • 2 tsp + 2 Tbsp (10 mL + 30 mL) grapeseed
    • or sunflower oil (divided)
    • 1 lb (450 g) rainbow trout fillets
    • 1 1/2 cups (350 mL) cubed fresh or frozen (thawed) mango
    • 2 Tbsp (30 mL) white wine vinegar
    • 2 tsp (10 mL) harissa paste
    • 1 garlic clove, chopped
    • 1/4 tsp (1 mL) salt
    • 4 cups (1 L) arugula
    • 1 unpeeled English cucumber, chopped
    • 1 avocado, pitted, peeled, and diced
    • 1/3 cup (80 mL) sliced fresh basil
    • 1/4 cup (60 mL) dried coconut chips
    • 1/4 cup (60 mL) unsalted roasted pumpkin seeds


    Per serving:

    • calories647
    • protein37g
    • fat34g
      • saturated fat8g
      • trans fat0g
    • carbohydrates52g
      • sugars14g
      • fibre11g
    • sodium252mg



    In medium-sized saucepan, place quinoa, 1 3/4 cups

    (435 mL) 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.

    Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high.

    Lightly brush bell peppers with 1 tsp (5 mL) 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 in (2.5 cm) pieces.

    Brush skin side of trout with 1 tsp (5 mL) 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 in (2.5 cm) chunks.

    In blender container, place mango, 2 Tbsp (30 mL) oil, vinegar, harissa paste, garlic, and salt, and blend until smooth.

    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.

    Handle with care: It’s best to place fish such as trout on the grill and leave it alone. Flipping delicate fillets is a risky undertaking with the chance of sending fish pieces to the flames below. Bonus: crispy skin.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.