Quinoa Pilaf with Salmon and Asparagus

Ingredients

• 2 cups asparagus fresh
• 2 tablespoons butter 
• 0.5 cup chicken broth 
• 0.5 cup grape tomatoes halved
• 0.3 cup spring onion sliced
• 1 teaspoon lemon pepper 
• 1 cup peas sweet frozen thawed (from 1-lb bag)
• 1 cup quinoa uncooked
• 1 lb salmon fillet 
• 1  vegetable cube 
• 6 cups water 

Equipment

• frying pan
• sauce pan
• sieve
• slotted spoon

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.
3. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.
4. Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat.
5. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork.
6. Remove with slotted spoon to plate; let cool. Discard water.
7. Remove skin from salmon; break into large pieces.
8. Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat.
9. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.
10. Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.