Description
A vibrant and nutritious salad featuring toasted quinoa, tender puy lentils, crisp asparagus, broccoli, and soya beans, all tossed with fresh herbs and baby spinach. It’s crowned with perfectly poached salmon and crunchy toasted flaked almonds, dressed with a zesty lemon and garlic vinaigrette, making it a wholesome, protein-packed meal perfect for a healthy lunch or light dinner.
Ingredients
Scale
Grains
- 140g quinoa
- 1 tsp olive oil
- 400ml light vegetable stock (bouillon)
Vegetables & Legumes
- 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
Herbs & Flavorings
- Zest and juice of 1 lemon
- ½ garlic clove, crushed
- Large handful mint and parsley, roughly chopped
Protein
- 2 salmon fillets (about 150g each)
Toppings
- 25g flaked almonds, toasted
Instructions
- Toast the Quinoa: Rinse the quinoa thoroughly and place it in a large non-stick frying pan over medium heat. Dry out the grains, stirring frequently to ensure even toasting. Once the quinoa turns nutty brown and begins to pop, which takes about 10-15 minutes, stir in the olive oil to coat the grains.
- Cook Quinoa in Stock: Pour the light vegetable stock over the toasted quinoa and let it simmer gently for 15-20 minutes until all the liquid is absorbed. Transfer the cooked quinoa to a bowl and set aside to cool completely.
- Blanch Vegetables: Bring a large pot of water to boil. Add the asparagus, frozen soya beans, and broccoli to the boiling water and cook for 2 minutes. Use a slotted spoon to remove the vegetables and immediately plunge them into ice-cold water to stop cooking. Drain well once cooled.
- Poach the Salmon: Add 1 teaspoon of lemon juice to the boiling vegetable water and reduce to a gentle simmer. Season the salmon fillets with salt and pepper, submerge them fully in the simmering water, and poach for 6-8 minutes until just cooked through. Remove and allow to cool, then peel off the skin and flake the salmon into large chunks.
- Prepare the Dressing: In a small bowl, combine the crushed garlic, most of the lemon zest, and the remaining lemon juice. Stir well to blend the flavors.
- Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, puy lentils, drained vegetables, spring onions, chopped mint and parsley, baby spinach leaves, and the lemon-garlic dressing. Mix gently to combine all ingredients and season to taste.
- Serve: Transfer the salad mixture onto a serving plate. Top with the flaked poached salmon and scatter toasted flaked almonds and the remaining lemon zest over the top for an extra burst of flavor and crunch.
Notes
- Toasting quinoa before cooking intensifies its nutty flavor and enhances texture.
- Using ready-cooked puy lentils saves time without compromising taste or nutrition.
- Plunging vegetables into ice water after blanching preserves their bright color and crispness.
- Poaching salmon gently in flavored water keeps it tender and moist.
- Flaked almonds add a delightful crunch and complement the soft textures in the salad.
- This salad is best served slightly chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Modern European
Keywords: quinoa salad, lentil salad, poached salmon, healthy salad, asparagus, broccoli, soya beans, lemon dressing, toasted almonds
