Breakfast Salad with Smoked Trout and Quinoa

Ingredients

• 2 large eggs
• 1 head of Little Gem lettuce, leaves separated
• ½ Persian cucumber, sliced
• 4 very thin slices red onion
• 3 ounces smoked trout, coarsely flaked
• ½ cup cooked quinoa or other grain
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon drained capers
• ¼ teaspoon finely grated lemon zest
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• ½ cup plain Greek yogurt
• Chopped dill (for serving)

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