Ingredients
- 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
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