Name: Toasted quinoa, lentil & poached salmon salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 140g quinoa; 1 tsp olive oil; 400ml light vegetable stock (we used bouillon); 250g asparagus trimmed; 100g frozen soya bean; 140g broccoli florets trimmed and halved (we used Tenderstem); zest and juice 1 lemon; 2 salmon fillets (about 150g each); ½ garlic clove crushed; 250g pack ready-cooked puy lentils; 6 spring onions sliced on the diagonal; large handful mint and parsley, roughly chopped; 85g baby spinach leaves; 25g flaked almond toasted

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Toasted quinoa, lentil & poached salmon salad

Toasted quinoa, lentil & poached salmon salad

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

Plus cooling

A star rating of 4.3 out of 5.13 ratingsRate

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Great if you're following a low-cholesterol diet, this fresh plate of greens contains nutty, toasted supergrains and flavoursome lemon and herbs

Healthy

High-protein

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Ingredients

Nutrition

Units:

MetricUS

140g quinoa
1 tsp olive oil
400ml light vegetable stock

(we used bouillon)
250g asparagus

trimmed
100g frozen soya bean
140g broccoli

florets trimmed and halved (we used Tenderstem)
zest and juice 1 lemon
2 salmon fillets

(about 150g each)
½ garlic clove

crushed
250g pack ready-cooked puy lentils
6 spring onions

sliced on the diagonal
large handful mint

and parsley, roughly chopped
85g baby spinach

leaves
25g flaked almond

toasted

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Nutrition: per serving

kcal302

low
fat12g
saturates2g
carbs25g
sugars4g
fibre7g
protein24g

high
salt0.6g

low

Method

step 1

Rinse the quinoa and tip into a large non-stick frying pan. Turn the heat to medium and dry out the grains, stirring to move them about the pan. Once all the liquid has evaporated, stir in the oil. Continue cooking the quinoa until it has turned a nutty brown and starts to ‘pop’ – this will take 10-15 mins. Stir every so often to stop the quinoa burning. Pour over the stock and simmer for 15-20 mins until all the liquid has been absorbed. Tip into a bowl and allow to cool.
step 2

Meanwhile, bring a large pan of water to the boil. Drop in the soya beans, asparagus and broccoli, and simmer for 2 mins. Remove using a slotted spoon and plunge into a bowl of ice-cold water. Drain the vegetables.
step 3

Add 1 tsp of the lemon juice to the pan with the vegetable water, then turn the heat down to a gentle simmer. Season the salmon fillets and submerge fully in the water. Poach for 6-8 mins until just cooked. Remove, allow to cool, then take off the skin and flake into large chunks.
step 4

Make a dressing by mixing together the garlic, most of the lemon zest and remaining lemon juice. Mix the quinoa, lentils, drained vegetables, spring onions, herbs, spinach and dressing together in a large bowl, then season. Pile onto a serving plate, top with the salmon, then scatter over the almonds and remaining lemon zest.

Recipe from Good Food magazine, June 2013

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A star rating of 4.3 out of 5.13 ratings

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