Quinoa Pilaf with Salmon and Asparagus

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.