Seared Rainbow Trout with Pickled Beetroot, Kale & Blood Orange Vinaig – Nutrition Kitchen HK

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Seared Rainbow Trout with Pickled Beetroot, Kale & Blood Orange Vinaigrette (Three Colored Quinoa)

Seared Rainbow Troutwith Pickled Beetroot, Kale & Blood Orange Vinaigrette (Three Colored Quinoa)

Ingredients

Trout, Beetroot, Cherry Tomato, Kale, Red Onion, Blood Orange, White Vinegar, Sugar, Honey, Dijon Mustard, Apple Cider Vinegar, EVOO, Salt, Pepper

Trout, Beetroot, Cherry Tomato, Kale, Red Onion, Blood Orange, White Vinegar, Sugar, Honey, Dijon Mustard, Apple Cider Vinegar, EVOO, Salt, Pepper

Trout, Quinoa, Cucumber, Red Pepper, Beetroot, Cherry Tomato, Kale, Red Onion, Blood Orange, White Vinegar, Sugar, Honey, Dijon Mustard, Apple Cider Vinegar, EVOO, Salt, Pepper

Trout, Quinoa, Cucumber, Red Pepper, Beetroot, Cherry Tomato, Kale, Red Onion, Blood Orange, White Vinegar, Sugar, Honey, Dijon Mustard, Apple Cider Vinegar, EVOO, Salt, Pepper

  • 37.9g Protein
  • 21.6g Fats
  • 25.2g Carbs
  • 447 Calories
  • 43.3g Protein
  • 24.4g Fats
  • 31.6g Carbs
  • 519 Calories
  • 41.9g Protein
  • 21.4g Fats
  • 42.4g Carbs
  • 530 Calories
  • 47.5g Protein
  • 23.6g Fats
  • 49.3g Carbs
  • 600 Calories

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