The BBC Good Food logo
Toasted quinoa, lentil & poached salmon salad

Toasted quinoa, lentil & poached salmon salad

By
A star rating of 4.8 out of 5.11 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal302
fat12g
saturates2g
carbs25g
sugars4g
fibre7g
protein24g
low insalt0.6g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content