Moroccan-spiced smoked trout salad in a jar

A dish as easy on the eyes as it is satisfying to the stomach.

This recipe is based on Equinox Nutrition Pillar Twelve — Learn to Listen to Your Body’s Hunger and Satiety Cues — and was created by the culinary minds at the Tasting Table Test Kitchen.

Moroccan-Spiced Smoked Trout Salad in a Jar
Serves 1

Dressing Ingredients:
2 tsp. olive oil
½ medium shallot, minced, 2 tablespoons
1/8 tsp. ground ginger
1/8 tsp. ground turmeric
1/8 tsp.ground cinnamon
2 tbsp. 2 percent Greek yogurt
1 tsp. honey
1 tbsp.water
½ tsp. sea salt

Salad Ingredients:
½ c. cooked red quinoa
2 dried apricots, chopped
¾ c. roughly chopped kale
⅓ c. canned chickpeas, drained
3 ounces of smoked trout (or albacore tuna)
2 tsp. pistachios, chopped

1. Make the dressing: Heat the olive oil in a small pan over medium-low heat. Sauté the shallot, ginger, turmeric and cinnamon until golden brown, about 7 minutes. Add salt to season. Set aside to cool. Once cooled, in a food processor, blend ingredients with the yogurt, honey and water until combined.

2. Make the salad: In a mason jar, layer the quinoa, then dried apricots, followed by the kale, chickpeas, and tuna. Pour the dressing evenly on top. Sprinkle with pistachios. Shake to serve.