Quinoa & Arugula Salad With Baked Trout

• 1 cup Mixed quinoa
• 15 grams Trout Fillet
• 1 handful Roasted Almonds
• 1 teaspoon Sesame seeds
• 1 teaspoon Hemp Seeds (unhulled)
• 1 tablespoon Hulled Hemp Seeds
• 1 teaspoon Liquid Aminos
• 1/8 pinch Himalayan Pink Salt
• 1/8 pinch Black Pepper
• 3 handful Arugula
• 1 tablespoon Fresh Lemon Juice
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon Maple Syrup
• .5 pinch Cayenne Pepper

1. Preheat oven to 450 degrees - bake trout in tin foil for 10 mins (or until done)
2. Rinse quinoa, add 2 cups of water to pot and simmer for 10-15 mins (or until fluffy)
3. In a small bowl,combine unhulled hemp and sesame seeds with liquid aminos to coat evenly (set to side until ready to serve)
4. Throughly wash arugula and place in a large bowl
5. Crush almonds into smaller pieces and add to arugula
6. Lemon vinagrette - mix lemon juice, maple syrup, cayenne, salt, pepper and olive oil
7. Once cooked - divide trout into smaller chunks and add to arugula
8. Add quinoa and hemp and sesame mix to arugula and trout - gently toss to coat leaves evenly
9. Add vinaigrette and hulled hemp seeds - combine gently

quinoa, trout, handful, sesame seeds, hemp seeds, liquid aminos, salt, black pepper, handful arugula, lemon juice, olive oil, maple syrup, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/quinoa-arugula-salad-with-baked-trout-572922b8b17323114dea8730 (may not work)