BBQ Salmon Salad with Quinoa and Pickled Onions Recipe

Name: BBQ Salmon Salad with Quinoa and Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups quinoa, uncooked; 1/4 cup KRAFT Zesty Italian Dressing; 1 navel orange, sectioned with 2 Tbsp. juice reserved; 1/4 cup KRAFT Original Barbecue Sauce; 1/4 tsp. ground red pepper (cayenne); 4 skin-on salmon fillets (1 lb.); 1/4 cup pickled red onions (see tip); 1 avocado, sliced Whole Foods 5 ea For $5.00 thru 02/09; 2 large radishes, thinly sliced; 1/4 cup pepitas

Servings: persons

1-1/2 cups quinoa, uncooked
1/4 cup KRAFT Zesty Italian Dressing
1 navel orange, sectioned with 2 Tbsp. juice reserved
1/4 cup KRAFT Original Barbecue Sauce
1/4 tsp. ground red pepper (cayenne)
4 skin-on salmon fillets (1 lb.)
1/4 cup pickled red onions (see tip)
1 avocado, sliced Whole Foods 5 ea For $5.00 thru 02/09
2 large radishes, thinly sliced
1/4 cup pepitas

1
Heat grill to medium-high heat.
2
Cook quinoa as directed on package.
3
Mix dressing and orange juice until blended.
4
Add to quinoa; mix well.
5
Combine barbecue sauce and pepper.
6
Grill fish 4 min.
7
on each side or until fish flakes easily with fork, brushing with barbecue sauce mixture for the last 5 min.
8
Spoon quinoa mixture onto 4 plates; top with fish, onions, avocados, radishes and orange sections.
9
Sprinkle with pepitas.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cups quinoa, uncooked, 1/4 cup KRAFT Zesty Italian Dressing, 1 navel orange, sectioned with 2 Tbsp. juice reserved, 1/4 cup KRAFT Original Barbecue Sauce, and more.

Yes, BBQ Salmon Salad with Quinoa and Pickled Onions falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

BBQ Salmon Salad with Quinoa and Pickled Onions

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