Quinoa Arugula Salad With Baked Trout Recipe

Ingredients

1 cup Mixed quinoa

15 grams Trout Fillet

1 handful Roasted Almonds

1 teaspoon Sesame seeds

1 teaspoon Hemp Seeds (unhulled)

1 tablespoon Hulled Hemp Seeds

1 teaspoon Liquid Aminos

1/8 pinch Himalayan Pink Salt

1/8 pinch Black Pepper

3 handful Arugula

1 tablespoon Fresh Lemon Juice

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Maple Syrup

.5 pinch Cayenne Pepper

Preheat oven to 450 degrees - bake trout in tin foil for 10 mins (or until done)

Rinse quinoa, add 2 cups of water to pot and simmer for 10-15 mins (or until fluffy)

In a small bowl,combine unhulled hemp and sesame seeds with liquid aminos to coat evenly (set to side until ready to serve)

Throughly wash arugula and place in a large bowl

Crush almonds into smaller pieces and add to arugula

Lemon vinagrette - mix lemon juice, maple syrup, cayenne, salt, pepper and olive oil

Once cooked - divide trout into smaller chunks and add to arugula

Add quinoa and hemp and sesame mix to arugula and trout - gently toss to coat leaves evenly

Add vinaigrette and hulled hemp seeds - combine gently