for 4 person

Quinoa

1 tbsp	olive oil
200 g	red quinoa
1	onion, finely chopped
1	garlic clove, squeezed
5 dl	water
1 tsp	salt
300 g	leaf spinach

Salad

4 tbsp	balsamic vinegar
4 tbsp	olive oil
¼ tsp	salt
a little	pepper
2	persimmons, in slices
125 g	smoked trout filets, torn into pieces
80 g	macadamia nuts, roasted, roughly chopped

How it's done

Quinoa

Heat the oil in a pan, add the quinoa, onion and garlic, sauté briefly. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 25 mins. until just soft. Drain the water, mix in the spinach.

Salad

Whisk the balsamic and oil in a bowl, season. Add the quinoa and persimmon, mix and plate up. Top with the trout fillets and nuts.

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