Toasted quinoa, lentil & salmon platter #superduper

Toasted quinoa, lentil and salmon Salad…aulterated from BBCgoodfood.

It’s got all the goodness you could ever hope for : salmon, broccolli, almonds and lentils. But dare I say ? I am not a huge fan of quinoa.  Outrageous. You might be able to ditch the quinoa for freekah or coucous. But it is delicious. And it’s not really a salad so you can serve it warm.

*By the way just roast the salmon on a tray with no oil, skin side up . easy.
You need for 6 fashionista or 34 models.

140g quinoa
1 tsp olive oil
250g asparagus, trimmed
100g frozen soya beans
140g broccoli, florets trimmed and halved
zest and juice 1 lemon
2 to 3 salmon fillets
2 garlic clove, crushed
250g can of lentils
6 spring onions, sliced on the diagonal
large handful mint and parsley, roughly chopped
85g baby spinach leaves
25g flaked almonds, toasted
preserved lemon would be fabulous too.

** Add  a drizzle of lemon infused olive oil: it will change your life. True story

•    Slip into Chanel onesie.
•    Pour a wine and guzzle.
•    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.
•    FYI: it pops everywhere. Beware you will find quinoa the next day. (Note: I am not sure you need to do this bit so just cook the quinoa as you usually do).
•    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.
•    Pour yourself another wine or ten.
•    Tip into a bowl and allow to cool. That’s the quinoa not the wine.
•    Time to cook the salmon. (Place on tray with no oil or any moisturiser, put in 200 degree oven, then cook for about ten mins. Done)
•    Now 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 set aside.
•    When the salmon is cooked and slightly cool you can then take off the skin and flake into large chunks. Yes, with your fingers.
•    Make a dressing by mixing together the garlic, most of the lemon zest and remaining lemon juice and olive oil.
Tip: double the dressing and then add more. Nothing worse than dry dinner.
•    Get Bradley Cooper to chop up the mint and spring onions and toast the almonds.
•    Now find a big bowl and toss 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. Accessorise with herbs.
•    Totes yum.