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Quinoa Pilaf with Salmon and Asparagus

  • Prep 30 min
  • Total 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 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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
Calories from Fat
140
% Daily Value
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.

Expert Tips

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.

Whole Grain Serving: 2

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.

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