Quinoa, home smoked rainbow trout, slow roasted tomatoes, labneh and dukka


This a super food extravaganza. If you want optimum nutrients and optimum flavour I highly recommend this dish.

3/4 cup of red quinoa
1/2 a medium rainbow trout, smoked then meat flaked apart
5 small vine ripened tomatoes or roma tomatoes
1 tub of labneh (I bought one marinated in smoked paprika) Make 5 heaped teaspoon sized balls.
1/4 cup of chopped parsley
1/2 a diced red onion

Put tomatoes on a baking tray and roast on 120ºC for about 2 hours (or until they start to look dehydrated). Cook quinoa as per packet instructions and mix with trout, parsley and red onion.


1/4 cup of pine nuts (toasted and crushed in mortar and pestle)
1/4 cup of sesame seeds (as above)
1 tablespoon coriander seeds (as above)
1 teaspoon fennel seeds (as above)

Mix together and add a pinch of chilly powder, salt and cracked black pepper.

Serve quinoa and top with roasted tomatoes and labneh. Coat the labneh with dukkah an add a sprig of fresh thyme to each labneh ball. Heaven.



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