moroccan, smoked trout, salad, trout, fish, pescatarian,

This recipe is based on <a href="%7E/link.aspx?_id=0D4BD2E3A8A4420BA0D447D5D3806F8D&amp_z=z">Equinox Nutrition Pillar Twelve</a> — Learn to Listen to Your Body’s Hunger and Satiety Cues — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Moroccan-Spiced Smoked Trout Salad in a Jar Serves 1 Dressing Ingredients: 2 tsp. olive oil ½ medium shallot, minced, 2 tablespoons 1/8 tsp. ground ginger 1/8 tsp. ground turmeric 1/8 tsp.ground cinnamon 2 tbsp. 2 percent Greek yogurt 1 tsp. honey 1 tbsp.water ½ tsp. sea salt Salad Ingredients: ½ c. cooked red quinoa 2 dried apricots, chopped ¾ c. roughly chopped kale ⅓ c. canned chickpeas, drained 3 ounces of smoked trout (or albacore tuna) 2 tsp. pistachios, chopped Directions: 1. Make the dressing: Heat the olive oil in a small pan over medium-low heat. Sauté the shallot, ginger, turmeric and cinnamon until golden brown, about 7 minutes. Add salt to season. Set aside to cool. Once cooled, in a food processor, blend ingredients with the yogurt, honey and water until combined. 2. Make the salad: In a mason jar, layer the quinoa, then dried apricots, followed by the kale, chickpeas, and tuna. Pour the dressing evenly on top. Sprinkle with pistachios. Shake to serve.

Moroccan-spiced smoked trout salad in a jar

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