TOASTED QUINOA, LENTIL & POACHED SALMON SALAD

Toasted quinoa, lentil & poached salmon salad image

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

Provided by Good Food team

Time 55m

Number Of Ingredients 14

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 302 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium