Toasted quinoa, lentil & poached salmon salad - Good Food Middle East
Great if you’re following a low-cholesterol diet, this fresh plate of greens contains nutty, toasted supergrains and flavoursome lemon and herbs
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Cooking tools:
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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
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