Toasted quinoa lentil poached salmon salad

Ingredients

• 140g quinoa
• 1 tsp olive oil
• 400ml light vegetable stock (we used bouillon)
• 250g asparagus trimmed
• 100g frozen soya bean
• 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 almond toasted

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