Quinoa Pilaf with Salmon and Asparagus

Enjoy this hearty salmon and asparagus quinoa pilaf for a skillet-based dinner recipe that’s ready in just 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 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 1-lb bag), thawed
1/2
cup halved grape tomatoes
1/2
cup vegetable or chicken broth
1
teaspoon lemon-pepper seasoning
2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    650mg
    650%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    5g
    5%
      Sugars
    6g
    6%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    20%;
    Calcium
    8%;
    Iron
    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 Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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