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How to Make Flan
Peruvian Arroz con Pollo
Quinoa Pilaf with Salmon and Asparagus
quinoa pilaf with salmon and asparagus
cup uncooked quinoa
vegetable bouillon cube
lb salmon fillets
tablespoons butter or margarine
stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
medium green onions, sliced (1/4 cup)
cup frozen sweet peas (from 12 oz bag), thawed
cup halved grape tomatoes
cup Progresso™ chicken broth (from 32 oz carton)
teaspoon lemon-pepper seasoning
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
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.
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.
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.
Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.
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
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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