- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 302
- Fat Content: 12g
- Saturated Fat Content: 2g
- Carbohydrate Content: 25g
- Sugar Content: 4g
- Fiber Content: 7g
- Protein Content: 24g
- Sodium Content: 0.6g
Toasted quinoa, lentil & poached salmon salad
- quinoa - 140g quinoa
- olive-oil - 1 tsp olive oil
- vegetable-stock - 400ml light vegetable stock (we used bouillon)
- asparagus - 250g asparagus, trimmed
- soya-bean - 100g frozen soya bean
- broccoli - 140g broccoli, florets trimmed and halved (we used Tenderstem)
- lemon - zest and juice 1 lemon
- salmon-fillet - 2 salmon fillets (about 150g each)
- garlic-clove - 1/2 garlic clove, crushed
- puy-lentils - 250g pack ready-cooked Puy lentils
- spring-onion - 6 spring onions, sliced on the diagonal
- mint - large handful mint and parsley, roughly chopped
- baby-spinach - 85g baby spinach leaves
- flaked-almond - 25g flaked almond, toasted
- 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.
- 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.
- 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.
- 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.
High protein lunch recipe for 6 people, takes only 40 mins; recipe has quinoa, olive oil, vegetable stock, asparagus, soya bean, broccoli, lemon, salmon fillet, garlic clove, puy lentils, spring onion, mint, baby spinach and flaked almond.