Toasted quinoa, lentil & poached salmon salad - Good Food Middle East

Ingredients

• 140g quinoa
• 1 tsp olive oil
• 400ml light vegetable stock (we used bouillon)
• 250g asparagus, trimmed
• 100g frozen soya beans
• 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 almonds, toasted