Ingredient:
1 cup uncooked quinoa
6 cups water
1 vegetable bouillon cube
1 lb salmon fillets
2 tbsp 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 tsp lemon-pepper seasoning
2 tsp chopped fresh or 1/2 teaspoon dried dill weed
Method:
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.
1 cup uncooked quinoa
6 cups water
1 vegetable bouillon cube
1 lb salmon fillets
2 tbsp 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 tsp lemon-pepper seasoning
2 tsp chopped fresh or 1/2 teaspoon dried dill weed
Method:
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.
