Breakfast salad with smoked trout and quinoa from Bon Appétit Magazine, November 2017: The Thanksgiving Issue (page 56)

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Notes about this recipe

  • anya_sf on June 05, 2020

    I adjusted the ingredient proportions to make 3 main course dinner salads using 1 head butter lettuce, 1 small head romaine, 1 cup quinoa, 8 oz smoked trout, 3 eggs, double the dressing, 3/4 cup yogurt. My family enjoyed it very much. There was a lunch serving left. Next time I'd only use 3/4 cup quinoa, but otherwise wouldn't change a thing.

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