The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Trout & Quinoa Salad with Beetroot Yoghurt & Caper Dressing
Creamy beetroot yoghurt makes a colourful base for our bean-studded quinoa and flakes of responsibly-sourced trout. A homemade caper dressing and scattering of fresh dill brings everything together.
High protein
5 plants
Serving size
Ingredients
- 20g capers (Water, Salt, Vinegar)
- 240g green beans
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 250g pre-cooked beetroot
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 handful of fresh dill
- 1 shallot
- 160g quinoa (Quinoa 100%)
- 4 x trout fillets (skin on) (Fish)
Nutritional Information
Calories: 544
Protein: 39g
Carbs: 34g
Fat: 27g
Trout & Quinoa Salad with Beetroot Yoghurt & Caper Dressing
Creamy beetroot yoghurt makes a colourful base for our bean-studded quinoa and flakes of responsibly-sourced trout. A homemade caper dressing and scattering of fresh dill brings everything together.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, 2 small bowls & a grater
Roast the trout
- Season the trout with salt, then place, skin-side down, onto the lined baking tray
- Drizzle with 2 tsp oil and roast for 20 mins, until cooked through
Cook the quinoa & green beans
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Trim and halve the green beans, add to the saucepan for the final 4 mins of cooking, then drain together
- Return both to the pan and toss with 1 tbsp oil and a pinch of salt
Make the dressing & yoghurt
- Finely dice the shallot. Finely chop half the dill. Roughly chop the capers
- Add all to a small bowl and mix with the vinegar. Season the dressing with a pinch of salt, then set aside
- Drain and coarsely grate the beetroot. Add to the other small bowl with the yoghurt and mix well. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, flake the trout into large chunks (discarding the skin)
- Serve the beetroot yoghurt onto plates, topped with the green bean quinoa and trout. Spoon over the caper dressing. Tear over the remaining dill
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