Quinoa Pilaf with Salmon and Asparagus

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  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 1 Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  2. 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. 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. 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. 5 Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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