Coriander salmon with curried quinoa pomegranate

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

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