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Quinoa Pilaf with Salmon and Asparagus

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Betty Crocker Kitchens
Updated Aug 11, 2010
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Serve your family with a hearty skillet salmon, bouillon cube and asparagus quinoa pilaf – dinner that’s ready in 30 minutes.

Quinoa Pilaf with Salmon and Asparagus

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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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 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

Instructions

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

Nutrition

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.

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