Quinoa Pilaf With Salmon and Asparagus

One of the things that we have discovered is that we can live quite happily without (white) rice and pasta. We, instead, eat a lot of bulgur, couscous, tofu noodles, and quinoa. All of these are lower carb alternatives with lower glycemic indices, and so process much more slowly than over processed white rice or any kind of pasta.

As mentioned before, we also are trying to eat more fish and leaner meats.  This is another salmon recipe, although I think next time I'll bake the salmon with some seasonings. We didn't mix the salmon in with the pilaf, since all of the carbs are in the pilaf and that might preclude us having extra servings of the fish.  So, instead I prepared it on the side and served it on top of the pilaf.  This is the version that I prepared last night, but does not include the changes I would make next time.

From Betty Crocker 30 minute meals for diabetes:

Quinoa pilaf with salmon and asparagus


For the quinoa:

1 cup uncooked quinoa
2 cups water
1 vegetable bouillon cube

For the pilaf/salmon:

4 cups water
1 lb salmon filets
2 Tbsp butter or margarine
20 fresh asparagus spears, cut diagonally into 2-in pieces
4 medium green onions, sliced
1 cup frozen sweet peas, thawed
1/2 cup halved grape tomatoes
1 tsp lemon-pepper seasoning
1/2 tsp dried dill weed

1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and hold under cold running water until water runs clear (about 2 minutes); drain well.

2.  To cook quinoa:  In 2-quart saucepan, heat 2 cups water and the bouillon cube to boiling over high heat. Add quinoa; reduce heat to low. Cover and simmer 10-12 minutes or until water is absorbed (it always seems to take longer than this for me....)

3.  Meanwhile in a 12-inch skillet, heat 4 cups water to boiling over high heat (I used much less, and didn't really like poaching the salmon in this much water... Might try less water and a little white wine next time, or baking the salmon). Add salmon, skin side up; reduce heat to low. Cover; simmer 10-12 minutes or until fish flakes easily with fork.

4. Meanwhile, in another skillet, melt butter over medium heat.  Add asparagus and cook for 5 minutes, stirring frequently.  Stir in green onions; cook 1 minute, stirring frequently. Stir in peas and tomatoes; cook 1 minute.

5.  Gently stir quinoa, lemon-pepper seasoning and dill weed into asparagus mixture.  Cover and cook 2 minutes or until combined.  Serve about 1 cup of quinoa pilaf topped with salmon filet.

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Since this meal was pretty high in carb (about 38 grams per serving) we finished this with a large green salad and that was dinner. It was pretty filling, and we both really liked the pilaf. I think that the pilaf would be a great side dish to other meals, and would have been better if the fish had been better prepared.