850ml vegetable stock
4 boneless salmon fillets, skin on
1 tbsp olive oil
2 courgettes, sliced into ribbons with a vegetable peeler
1 red chilli, deseeded and finely chopped
250g frozen broad beans, defrosted and podded (podding optional – you can also use whole)
1 tbsp fresh coriander, leaves picked and roughly chopped
1 tbsp fresh flat-leaf parsley, leaves picked and chopped
Lemon wedges, to serve (optional)
1. Put the quinoa in a medium saucepan and pour over the stock. Simmer over a medium heat for 20 minutes until tender.
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. 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. Add the cooked veg to the cooked quinoa, along with the coriander and parsley. Stir well and season. Serve with the crisp-skinned salmon and lemon wedges, if liked.