Quinoa, lentil, kale and feta salad with grilled salmon

By Sheila and Sebastian Centner
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The perfect combination that's good for you and tasty to eat! Made with broccoli, green beans and creamy feta, this salad is the ultimate side dish to accompany this grilled salmon. 



  • 3/4 cup quinoa
  • 1 1/2 cups vegetable stock
  • 1 cup canned green lentils
  • 1 head broccoli, chopped into small florets
  • 2 cups chopped curly kale
  • 4 spring onions finely chopped
  • 4 garlic cloves crushed
  • Juice of 1 large lemon
  • Handful finely chopped fresh parsley
  • Salt and pepper, to season
  • 1 cup feta cheese
  • 4 salmon fillets
  • Salt and pepper, to season


  1. Rinse the quinoa and place it in a pan with the vegetable stock, cook as per instructions on the packaging.
  2. Drain and rinse lentils, set aside in a bowl.
  3. Place the broccoli, kale and green beans in a pan with a splash of water, bring up to a 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 garlic, lemon juice, olive oil, parsley and seasoning to the bowl, toss everything together well, then crumble in the feta, mix again.
  5. Fry the salmon fillets for a couple of minutes on each side with a bit of salt and pepper, or until cooked to your liking. 
  6. Serve with a warm salad. Enjoy! 

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