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