Smoked Trout, Red Quinoa, Roasted Pumpkin & Sprouting Chickpea Salad
Serves 2, as a starter course
Ingredients:
200 g butternut pumpkin, cut into 1½ cm dice
2 tsp olive oil
1 tsp balsamic syrup
350 g fillet rainbow trout, pin-boned
1/3 cup red quinoa
3 cups water
1 small carrot, peeled
½ cup sprouting chickpeas and peas
100 g broccolini (or broccoli), sliced
50 g enoki mushrooms
1 tbsp maple balsamic
3 tbsp extra virgin olive oil
½ tsp sea salt
Milled black pepper, to taste

Angio Foods Used
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Quinoa
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Black pepper
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Enoki mushrooms
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Olive oil
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Trout
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Broccoli
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Carrots
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Pumpkin
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