These bowls are so full of flavour but so easy to make with minimal fuss. They are completely gluten-free and dairy-free and have quinoa (a whole grain), fresh herbs and fresh veggies. For extra spice feel free to add some red pepper flakes or jaleponeos.
I love cooking salmon regularly as it is a great way of adding healthy fats into your diet. The omega 3 from salmon helps to improve skin health, immunity, gut health, brain health and more. If you’re love a salmon bowl then I highly recommend my Harissa Honey Salmon Bowls, Teriyaki Salmon Bowls or these 15-minute Smoked Salmon Poke Bowls. Or for more salmon recipes try my Sheet Pan Salmon and Asparagus with Parmesan Potatoes or my Miso Butter Salmon.
Everything You Need To Make Tex Mex Salmon Bowls
This healthy salmon quinoa bowl is loaded with flavour and texture and made using simple ingredients. I found everything I needed at my local grocery store. I’ve listed all of the ingredients you will need below as well as any possible substitutions and notes. You can find the ingredient quantities and instructions in the recipe card at the bottom of this post.
- quinoa – quinoa is one of the stars of the show in this dish. You can use white quinoa or tri coloured quinoa, it doesn’t really matter. If you don’t have quinoa then you can swap it for cooked brown rice or white rice.
- salmon steaks – if you can use wild salmon then I would recommend it as a healthier option to farmed. But also just use what is available to you. Salmon is an excellent source of healthy fatty acids and protein. You can swap salmon for another protein like protein, like chicken, it will just need to cook for longer.
- spices – you need paprika, onion powder, garlic powder, dried oregano, dried cumin and finely ground sea salt to coat the salmon.
- quick pickled red onions – these are optional but so delicious served on top of this salmon quinoa bowl! You can buy them but I love using homemade quick pickled red onions.
Avocado Corn Salsa
- corn kernels, fresh
- avocado, diced
- extra virgin olive oil
- lime
- fresh cilantro, finely chopped
Chipotle Mayo
- lime juice
- mayonnaise
- chipotle seasoning – if you can’t find or don’t have chipotle seasoning, you can substitute it for a combination of 1 teaspoon paprika plus 1/8 teaspoon ground cumin, smoked paprika, chilli powder and onion powder
For an extra veggie boost you could add a handful of salad greens like arugula or baby spinach to each bowl.
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Tips for Making These Salmon Quinoa Bowls
- wash your quinoa – rinsing the quinoa is an important step as it helps to remove saponins, which are an anti-nutrient that reduce the absorption of other nutrients. You’ll notice when you wash the quinoa that they produce bubbles, saponins are a soapy substance and washing the quinoa is effective at reducing them.
- line your baking tray with parchment paper – this makes for an easy cleanup and less scrubbing!
- don’t overcook the salmon – the salmon only needs to cook in the oven for around 7-8 minutes depending on how large your salmon pieces are.
- spread the salmon out – give the salmon some room in between each piece so that they cook evenly.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. If you’re meal prepping this recipe, divide all of the components between 4 airtight containers. I would recommend mixing up the avocado and corn salsa without the avocado and then adding it fresh the day of eating.
Tex Mex Salmon Quinoa Bowls
Equipment
- Sharp knife
- Chopping Board
- Large saucepan
- Large frying pan or skillet
Ingredients
- 1 ½ cups quinoa
- 500 grams salmon steaks, about 4
- 2 teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried cumin
- ¼ teaspoon finely ground sea salt
- 1 teaspoon extra virgin olive oil
Avocado Corn Salsa
- 2 cups corn kernels, fresh
- 1 avocado, diced
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of
- handful fresh cilantro, roughly chopped
Chipotle Mayo
- 1 tablespoon lime juice
- ¼ cup mayonnaise
- ½ teaspoon chipotle seasoning, or 1 teaspoon paprika plus 1/8 ground cumin, smoked paprika, chilli powder and onion powder
To serve
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a large baking tray with parchment paper and set aside.
- Add the quinoa to a large saucepan and top with water. Swish the quinoa around with your hands to wash and then strain through a fine mesh sieve. Return the quinoa to the pan and repeat this step another two times. Once the rinsed quinoa is returned to the pan, top with 2 2/3 cups water and bring to a boil. Once boiling, reduce to a simmer. Once most of the water is absorbed, turn off the heat and place the lid on to allow the quinoa to steam.
- Meanwhile, cut the salmon into bite sized pieces and add to a large bowl. To a small bowl add the paprika, onion powder, garlic powder, oregano, cumin and sea salt and mix to combine. Pour the spice mix over the salmon and toss to coat evenly. Tip salmon onto the lined baking tray and spread out to allow space between each piece of salmon. Place into the preheated oven for 7 minutes. Once baked, remove from the oven and set aside.
- While the salmon is baking, make the salsa. Bring a large frying pan to a medium heat, add a drizzle of olive oil and then the corn. Fry until the corn kernels are starting to brown. Turn off the heat and tip the corn into a large mixing bowl. Once the corn has cooled a little (so that it is still warm but not piping hot), add the diced avocado, olive oil, lime juice and cilantro. Toss to combine. Season with sea salt to taste.
- To make the chipotle may, add the mayonnaise, lemon juice and chipotle seasoning to a bowl and whisk to combine.
- To serve, divide the quinoa between four bowls. Top with the baked salmon, a few big spoonfuls of salsa, then chipotle mayo and pickled red onions.
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