Rainbow Trout Hummus Bowl

  • 1 cup red quinoa, uncooked
  • Sea salt, to taste, divided
  • 1 sweet potato
  • Fresh ground black pepper, to taste, divided
  • 2 teaspoons vegetable oil
  • 4 teaspoons plus 1 tablespoon olive oil, divided
  • 3 teaspoons lemon zest
  • 2 (5-6 ounce) Riverence Rainbow Trout fillets, thawed
  • ¼ cup pomegranate seeds
  • 1 small cucumber
  • 1 small yellow beet
  • 2 large red radishes
  • ½ cup Turmeric Hemp Hummus
  • Crispy-Spicy Chickpeas
  • ¼ cup feta cheese
  • Lime wedges and micro greens for garnish
  1. In a medium pot, add dry quinoa and two cups of water. Season with salt and bring to a boil.
  2. Cover, reduce heat to low and simmer for 15 to 20 minutes.
  3. While the quinoa cooks, peel sweet potato and cut into cubes. Season to taste with salt and pepper.
  4. In a large nonstick skillet, heat 2 teaspoons vegetable oil. Sauté the sweet potatoes until tender and toasted on the edges. Set aside.
  5. When quinoa is finished cooking, set aside covered for five minutes.
  6. After quinoa has rested, fluff with a fork and add 2 teaspoons olive oil and season with additional salt, if necessary, and pepper to taste. Add 3 teaspoons lemon zest. Keep warm.
  7. Pat rainbow trout fillets dry and slice in half on the diagonal. Season with salt and pepper to taste.
  8. In a large non-stick skillet, heat one tablespoon of oil over medium-high heat. Place rainbow trout fillet halves skin side down in the skillet.
  9. Cook for 3-4 minutes, then turn over and continue cooking for 2-3 minutes. Lift and peel skin off and discard. Remove trout from heat.
  10. Prepare the rest of the bowl ingredients. Remove seeds from fresh pomegranate. Cut cucumber in half and slice into ¼-inch slices. Peel the yellow beet and slice very thin. Wash the radishes and slice very thin.
  11. To serve, divide the hummus between each two large, shallow bowls, spreading it along the inside edge of the bowl with the back of a spoon. Divide the quinoa and place in the bottom of each bowl.
  12. Top with two halves of the trout then divide the remaining ingredients between the bowls, the chickpeas, sweet potato, cucumber, pomegranates, beets, radishes, feta cheese and garnish with micro greens and lime wedges.

Takes 45 minutes, Serves 2.

Leave a Reply

Related Recipes

Stay Informed

Sign up for our newsletter to get the latest news.

We respect your privacy and do not tolerate spam. We will never sell, rent, lease or give away your information (name, address, email, etc.) to any third party.