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Quinoa Pilaf with Salmon and Asparagus
Prep 30min
Total30min
Ingredients12
Servings4
Ingredients
1cup uncooked quinoa
6cups water
1vegetable bouillon cube
1lb salmon fillets
2tablespoons butter or margarine
20stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
4medium green onions, sliced (1/4 cup)
1cup frozen sweet peas (from 12 oz bag), thawed
1/2cup halved grape tomatoes
1/2cup Progresso™ chicken broth (from 32 oz carton)
1teaspoon lemon-pepper seasoning
2teaspoons chopped fresh or 1/2 teaspoon dried dill weed
Directions
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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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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
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