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Title: Trout and Quinoa Salad
8 lbs diced trout
1/2 glass Chardonnay plus enough to serve with salad ((if you have an oak-aged Chardonnay, you can top with toasted almonds or raisins)
1 lemon, juice and zest
2 c cooked quinoa
4 t chopped fresh parsley
1 diced red onion
very small chili
2 bunces of baby arugula
1 c green grapes
1. Marinate 8 lbs of diced trout and the juice and zest of lemon. Let set in the refrigerator for 20 minutes.
2. Add 2 cups of cooked quinoa, chopped fresh parsley, diced red onion, olive oil, salt, pepper and small chili.
3. Toss with baby arugula and green grapes.
Serving suggestion: Serve with a chilled glass of Chardonnay. ((If you have an oak-aged Chardonnay, you can top with toasted almonds or raisins.)
Makes 4 servings.
Recipe provided by Chef Lucas Bustos from Bodega Ruca Malen in Mendoza, Argentina.