- 140g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 1 tsp olive oil
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
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 100g frozen soya bean
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)
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 salmon fillets (about 150g each)
- ½ garlic clove, crushed
- 250g pack ready-cooked Puy lentils
- 6 spring onions, sliced on the diagonal
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large handful mint and parsley, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 85g baby spinach leaves
- 25g flaked almond, toasted
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.