Quinoa Pilaf with Salmon and Asparagus

By dashy_65

Ingredients

• 1 C. uncooked quinoa
• 6 C. water
• 1 vegetable bouillon cube
• 1 lb salmon fillets
• 2 T. butter
• 20 stalks fresh asparagus, cut diagonally into 2 inch pieces (2 cups)
• 4 medium green onions, sliced (1/4 cup)
• 1 C. frozen sweet peas, thawed
• 1/2 C. halved grape tomatoes
• 1/2 C. vegetable or chicken broth
• 1 t. lemon-pepper seasoning
• 2 t. chopped fresh or 1/2 t. dried dill weed

Details

Servings 4

Preparation

Step 1

Rinse quino thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

In 2 qt. saucepan, heat 2 cups water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 mins. or until water is absorbed.

Meanwhile, in 12" skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 mins. or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.

Meanwhile, rinse and dry skillet. Melt butter over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 min. stirring frequently. Stir in peas, tomatoes and broth; cook 1 min.

Gently stir quinoa, salmon, lemon-pepper and dill weed into asparagus mixture. Cover; cook about 2 mins or until hot.

420 cal, 15g fat, 650mg sod, 5g fiber, 39g carb, 33g protein