Toasted quinoa, lentil & poached salmon salad

Toasted quinoa, lentil & poached salmon salad

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(5 ratings)

Prep: 15 mins Cook: 40 mins Plus cooling

Easy

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

  • Healthy

Nutrition: per serving

  • kcal302
  • fat12g
  • saturates2g
  • carbs25g
  • sugars4g
  • fibre7g
  • protein24g
  • salt0.6g
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Ingredients

  • 140g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400ml light vegetable stock (we used bouillon)
  • 250g asparagus, trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 100g frozen soya bean
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 140g broccoli, florets trimmed and halved (we used Tenderstem)
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 salmon fillet (about 150g each)
  • ½ garlic clove, crushed
  • 250g pack ready-cooked Puy lentils
  • 6 spring onion, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large handful mint and parsley, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 85g baby spinach leaves
  • 25g flaked almond, toasted

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.

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Comments, questions and tips

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Comments (9)

Strawberrysquash0's picture
5

This recipe was delicious! My partner is following a low-cholesterol diet so it was perfect. I cooked the asparagus, broccili and soya beans for longer than stated and they were still al dente. I didn't have any mint so used corriander which worked well with the lemon flavour. A very healthy, tasty and easy to make recipe! There was plenty left over so will use for lunch. Thank you.

kes04's picture
5

Delicious, light and healthy and really tasty.

SharMW's picture

Absolutely delicious... My kids even ate this!

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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Tips (1)

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.