Cookwith - California Summer Citrus Trout with Herbed Quinoa and Avocado Salsa
Inspired by California’s effortless summer energy, this dish is designed for those long, sun-drenched days that end with a riverside meal. Tender, flaky tr...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Skillet
- Spatula
- Fork
- Spoon
- Citrus press
- Paper towel
Ingredients
- 4 trout fillets (about 5 oz each), skin-on or skinless
- 1 lemon, thinly sliced + 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (gluten-free)
- 1/2 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1/4 tsp sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cucumber, diced
- 1 tbsp fresh chives, chopped
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