Danielle Alvarez’s smoked trout, beetroot and crispy quinoa salad with citrus dressing

Key Takeaways

• Baking cooked quinoa adds a crispy texture.
• The recipe features smoked trout as a main ingredient.
• Beetroot adds an earthy, sweet element to the salad.
• Crispy quinoa provides a nutty, crunchy texture.
• Citrus dressing adds brightness to the dish.
• The combination of ingredients creates a balanced flavor profile.