Name: Toasted Quinoa, Lentil & Poached Salmon Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Modern European
Ingredients: 140g quinoa; 1 tsp olive oil; 400ml light vegetable stock (bouillon); 250g asparagus, trimmed; 100g frozen soya beans; 140g broccoli florets (Tenderstem); 250g pack ready-cooked puy lentils; 6 spring onions, sliced on the diagonal; 85g baby spinach leaves; Zest and juice of 1 lemon; ½ garlic clove, crushed; Large handful mint and parsley, roughly chopped; 2 salmon fillets (about 150g each); 25g flaked almonds, toasted

Ingredients

140g quinoa

1 tsp olive oil

400ml light vegetable stock (bouillon recommended)

250g asparagus, trimmed

100g frozen soya beans

140g broccoli florets, trimmed and halved (Tenderstem works well)

Zest and juice of 1 lemon

2 salmon fillets (about 150g each)

½ garlic clove, crushed

250g pack of ready-cooked puy lentils

6 spring onions, sliced diagonally

Large handful of mint and parsley, roughly chopped

85g baby spinach leaves

25g flaked almonds, toasted

Instructions

Step 1: Rinse the quinoa thoroughly and place it in a large non-stick frying pan over medium heat. Dry out the grains by stirring regularly until all moisture evaporates. Stir in the olive oil, and continue cooking the quinoa until it turns a nutty brown and starts to ‘pop’, about 10-15 minutes, stirring occasionally to prevent burning.

Step 2: Pour the vegetable stock over the toasted quinoa, bring to a simmer, and cook for 15-20 minutes until all the liquid has been absorbed. Transfer the quinoa to a bowl and let it cool.

Step 3: Meanwhile, bring a large pan of water to a boil. Add the soya beans, asparagus, and broccoli, and simmer for 2 minutes. Remove the vegetables with a slotted spoon and immediately plunge them into ice-cold water to stop the cooking. Drain well.

Step 4: Add 1 teaspoon of lemon juice to the vegetable cooking water, reduce to a gentle simmer, season the salmon fillets, and fully submerge them in the water. Poach the salmon for 6-8 minutes until just cooked. Remove, cool slightly, then peel off the skin and flake the salmon into large chunks.

Step 5: Prepare the dressing by combining the crushed garlic, most of the lemon zest, and the remaining lemon juice.

Step 6: In a large bowl, mix together the cooled quinoa, lentils, drained vegetables, spring onions, chopped herbs, baby spinach, and the dressing. Season to taste.

Step 7: Arrange the salad on a serving plate, top with the poached salmon pieces, then sprinkle over the toasted flaked almonds and remaining lemon zest.

Tips & Variations

For added crunch, try adding toasted pumpkin seeds or walnuts along with the almonds.

Substitute the salmon with poached chicken breast or grilled tofu for a different protein option.

If you prefer, steam the vegetables instead of boiling to retain more nutrients and flavor.

The salad is delicious served chilled or at room temperature, making it great for picnics or meal prep.

FAQs

Can I use regular cooked lentils instead of ready-cooked puy lentils?

Yes, you can use regular cooked lentils. Just make sure they are cooked but still firm to hold their shape well in the salad.

How do I know when the quinoa is properly toasted?

The quinoa should turn a light golden brown and you may hear a slight popping sound as it cooks. Stir frequently to prevent scorching and keep an eye on its color and aroma to avoid burning.