Barbecue Salmon and Quinoa Recipe

  • 1/2 cup quinoa (quinoa)
  • 1/4 cup water (water)
  • 2 salmon filets (salmon fillets)
  • 1/2 lb. fresh asparagus spears (fresh asparagus spears)
  • 2 cups mushrooms (mushrooms )
  • 1/3 cup KC Masterpiece® Kansas City Classic Barbecue Sauce®" (KC Masterpiece® Kansas City Classic Barbecue Sauce®)
  • 3 cups spring mix (spring mix)

Prep

  1. Place the quinoa and water in the slow cooker. Add the salmon fillets, asparagus, mushroom and drizzle in the KC Masterpiece® sauce.

Cook

  1. Cook on high for 1 hour or until the fish reaches an internal temperature of at least 145ºF.
  2. Plate over top of the spring mix. Serve immediately.