• 180g quinoa
  • 850ml vegetable stock (made with 1 vegetable stock cube)
  • 480g boneless salmon fillets (skin on)
  • 1 tbsp olive oil
  • 2 courgettes, sliced into ribbons using a vegetable peeler
  • 1 red chilli, deseeded and finely chopped
  • 250g broad beans
  • 14g fresh mint leaves, leaves picked and roughly chopped
  • 14g fresh flat-leaf parsley, leaves picked and chopped
  • 1 lemon, cut into wedges, to serve


  1. 1

    Put the quinoa in a medium saucepan and pour over the stock. Simmer over a medium heat for 20 minutes until tender.

  2. 2

    Meanwhile, heat a large, non-stick frying pan over a medium-low heat. Cook the salmon, skin-side down, for 10-12 minutes until cooked through. Turn over and cook for a further 1 minute. Remove from the pan and keep warm.

  3. 3

    Add the oil to the pan and turn up the heat to medium. Add the courgette ribbons and chilli and cook, stirring, for 2 minutes. Add the broad beans and cook for a further 2 minutes.

  4. 4

    Add the cooked veg to the cooked quinoa, along with the mint and parsley. Stir well and season. Serve with the crisp-skinned salmon and lemon wedges.

Nutritional Details

Each serving provides
  • Energy 2039kj 487kcal 24%
  • Fat 24.2g 35%
  • Saturates 4.4g 22%
  • Sugars 5.2g 6%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

29.1g carbohydrate 3.5g fibre 36.3g protein

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