1

Put the quinoa in a medium pan, pour over 360ml water and bring to a boil. Reduce to a simmer, then cover and cook for 10 minutes. Remove from the heat and set aside for 5 minutes until all the liquid is absorbed.

2

Meanwhile, sprinkle the Cajun seasoning over the salmon. Heat 1 tsp of the oil in a large nonstick frying pan set over a medium heat, then cook the salmon for 2-3 minutes on each side until cooked through. Remove from the pan and set aside.

3

Put the cooked quinoa in a bowl with the sweetcorn, avocado and spring onions. Crumble over the feta, then toss to combine. In a small bowl, whisk together the remaining oil and the lemon juice, then toss with the quinoa salad.

4

Spoon the salad into bowls, top with the salmon and serve with the lemon wedges on the side.