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
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
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Step1Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
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Step2In 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.
-
Step3Meanwhile, 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.
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Step4Meanwhile, 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.
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Step5Gently 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 1/2Tips from the Betty Crocker Kitchens
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