Toasted quinoa, lentil & poached salmon salad

Toasted quinoa, lentil & poached salmon salad

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Cooking time

Prep: 15 mins Cook: 40 mins Plus cooling

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
302
protein
24g
carbs
25g
fat
12g
saturates
2g
fibre
7g
sugar
4g
salt
0.6g

Ingredients

  • 140g quinoa
  • 1 tsp olive oil
  • 400ml light vegetable stock (we used bouillon)
  • 250g asparagus, trimmed
  • 100g frozen soya beans
  • 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 almonds, toasted

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Method

  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.
  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.
  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.
  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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Comments

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ChefRhia's picture

Absolutely delicious! Loved this, slight deviation I added a dash of balsamic vinegar to the dressing. Yum!

SallyLukemire's picture

Really tasty recipe. I tried cooking the quinoa following the above recipe, then when I made it again I didn't have time for step 1 'popping' the quinoa. It tasted just as good! So save yourself the effort. Simply simmer the quinoa for 10 mins then stand for 10 mins. Good easy-cook quinoa method here www.lovequinoarecipes.com. Will make again using the short-cut method.

beatrizqm's picture

I prepared it in a different way, without the lentils and soya beans and adding green cabbage instead of brocoli and asparagus. Still delicious and super healthy!

Kazwebster's picture

Delicious, needed more lemon juice though which i added, you need a huge bowl to mix it up mind, will definately make it again!

cherylfisher's picture

I thought this was going to be a bit bland when I was cooking it, but it was actually delicious and the mint at the end brings it all together. It's fabulously healthy so will definitely be making this one again.

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