Light Smoky BBQ Trout, Quinoa & Red Cabbage Plate
Ready in about 30 minutes, this comforting trout and quinoa dish is built for fat-loss phases — 528 kcal and 42g protein.
Ingredients
- 140g Trout
- 120g quinoa
- 80g sweetcorn
- 80g red cabbage
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the sweetcorn and red cabbage, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Bake the trout fillet at 200°C for 12 minutes until just cooked.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the sweetcorn and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and trout, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.