Ingredients

120g quinoa, rinsed

320g fine green beans, trimmed and cut into thirds

15g pack coriander

15g fresh ginger, peeled and chopped

1 lemon, juiced

½ tsp ground cumin

1 green or red chilli, seeds removed and chopped

1 tsp ground coriander

4 wild skinless salmon steaks (460g)

1 tbsp extra virgin olive oil

2-3 courgettes (320g), halved and sliced

2 red onions, finely chopped

2 tsp garam masala

2 tsp vegetable bouillon powder

400g can chickpeas, drained

150g pomegranate seeds

Instructions

Step 1: Heat the oven to 200°C (180°C fan, gas mark 6) and line a baking sheet with baking parchment.

Step 2: Bring a saucepan of water to the boil, add the quinoa and cook for 5 minutes. Add the green beans, bring back to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat, let stand for 5 minutes, then drain and rinse well.

Step 3: Blend the fresh coriander, ginger, lemon juice, ground cumin, chopped chilli, and ground coriander in a small bowl using a hand blender until smooth.

Step 4: Arrange the salmon steaks on the prepared baking sheet and spread about a teaspoon of the coriander mixture on each piece, reserving the rest for later. Bake for 8–10 minutes, depending on thickness, until cooked through.

Step 5: Heat the olive oil in a non-stick pan over medium heat. Add the courgettes and red onions and cook for 8–10 minutes until softened and beginning to brown.

Step 6: Stir in the garam masala, vegetable bouillon powder, and the remaining coriander mixture. Add the chickpeas and cook for another minute.

Step 7: Transfer the cooked vegetable and chickpea mix to a serving bowl. Stir in the cooled quinoa, green beans, and pomegranate seeds to combine.

Step 8: Serve the quinoa salad on plates and flake the salmon over the top. Enjoy immediately or save leftovers for lunch.

Tips & Variations

For extra crunch, toast the quinoa lightly before cooking.

You can substitute salmon with other firm fish fillets or even grilled chicken for a different protein option.

Adjust the chilli amount to your heat preference or omit for a milder dish.

Add fresh mint or parsley along with the coriander for a more complex herb flavor.

FAQs

Can I prepare this dish in advance?

Yes, the quinoa salad and salmon can be made ahead and stored chilled. This makes a convenient, healthy lunch or dinner the next day.

What if I don’t have a hand blender for the coriander mixture?

You can finely chop the coriander, ginger, and chilli, then mix with the lemon juice and spices by hand. The mixture will be chunkier but still delicious.