Quinoa, Lentil, Kale And Feta Salad With Salmon

Quinoa, Lentil, Kale And Feta Salad With Salmon

Ingredients

• 110 g (4oz) dried green lentils
• 145 g (3/4 cup) quinoa
• 360 ml (1 1/2 cups) vegetable stock
• 150 g (5oz) broccoli, chopped into small florets
• 150 g (5oz) chopped curly kale
• 120 g (4.5oz) green beans, chopped
• 4 spring onions finely chopped
• 3 garlic cloves crushed
• juice of 1 large lemon
• 2 tbsp extra virgin olive oil
• handful finely chopped fresh parsley
• 200 g (7oz) feta cheese
• salt and pepper
• 4 salmon

fillets

Quinoa, Lentil, Kale And Feta Salad With Salmon

Instructions

1. Rinse the lentils then place them in a saucepan, cover with plenty of cold water then bring up to the boil; boil rapidly for 10 minutes then turn down to a simmer and cook for a further 30 minutes or so, until tender but not mushy. Drain well then tip into a large bowl and set aside.
2. Rinse the quinoa and place it in a pan with the vegetable stock, bring up to the boil then turn down to a simmer, cover and cook for about 15 minutes, until all the water has evaporated. Remove from the heat and leave to stand (covered) for a further 10 minutes, until tender. Tip into the bowl with the lentils.
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