Quinoa Pilaf with Salmon and Asparagus

Name: Quinoa Pilaf with Salmon and Asparagus
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup uncooked quinoa; 6 cups water; 1 vegetable bouillon cube; 1 lb salmon fillets; 2 tablespoons butter or margarine; 20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups); 4 medium green onions, sliced (1/4 cup); 1 cup frozen sweet peas (from 12 oz bag), thawed; 1/2 cup halved grape tomatoes; 1/2 cup Progresso™ chicken broth (from 32 oz carton); 1 teaspoon lemon-pepper seasoning; 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed

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Prep 30 min
Total 30 min
Ingredients 12
Servings 4

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by Qué Rica Vida Cocina

Updated Jan 5, 2012

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Ingredients

1 cup uncooked quinoa
6 cups water
1 vegetable bouillon cube
1 lb salmon fillets
2 tablespoons butter or margarine
20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 cup frozen sweet peas (from 12 oz bag), thawed
1/2 cup halved grape tomatoes
1/2 cup Progresso™ chicken broth (from 32 oz carton)
1 teaspoon lemon-pepper seasoning
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed

Directions

1

Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
2

In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.
3

Meanwhile, in 12-inch 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 minutes 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.
4

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

Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Expert Tips

tip 1
This main dish tastes as good as it looks and will be requested again and again. Vegetable broth and chicken broth are available in convenient 32-ounce resealable cartons. Cooking grains in broth adds flavor and pizzazz to your recipes.
tip 2
Whole Grain Serving: 2

Nutrition Information

420 Calories, 15g Total Fat, 34g Protein, 37g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 420

Calories from Fat: 140

Total Fat: 15g; 23%

Saturated Fat: 6g; 29%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 650mg; 27%

Potassium: 1110mg; 32%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 5g; 21%

Sugars: 6g

Protein: 34g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 20%; 20%

Calcium: 8%; 8%

Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.