Quinoa, Lentil, Kale And Feta Salad With Salmon

Posted on

It is very simple to prepare, though not the quickest meal, as the lentils take a while to cook, and it does use several pans, but you can have the whole dish ready in about an hour or so. Make sure that you cook the lentils and quinoa until they are just tender so that they retain a bit of texture and don’t become mushy. I steamed the vegetables but they would also be nice stir fried if you prefer; and you can vary them depending on what you have – broad beans or edamame would work well in place of the green beans, and roasted peppers and/or butternut squash would be really delicious. I like to serve the salad with some grilled salmon, but I think it would also be good with chicken (maybe? dunno, pescatarian here, just guessing) or as a side at a barbecue; I also find that it is best served warm rather than piping hot or cold, but that is just a personal preference.

Ingredients
  • 110g (4oz) dried green lentils
  • 145g (3/4 cup) quinoa
  • 360ml (1½ cups) vegetable stock
  • 150g (5oz) broccoli, chopped into small florets
  • 150g (5oz) chopped curly kale
  • 120g (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
  • 200g (7oz) feta cheese
  • salt and pepper
  • 4 salmon fillets
 
Method
  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.
  3. Place the broccoli, kale and green beans in a pan with a splash of water, bring up to the boil, cover and steam for about 10 minutes, until the vegetables are tender. Drain well and add to the bowl along with the spring onions.
  4. Add the garlic, lemon juice, olive oil, parsley and seasoning to the bowl, toss everything together well then crumble in the feta and mix again.
  5. Fry the salmon fillets for a couple of minutes on each side, or until cooked to your liking. Serve with the warm salad.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.
 

Leave a Reply

Your email address will not be published. Required fields are marked *