Tex Mex Salmon Quinoa Bowls
These Tex Mex Salmon Quinoa Bowls are such a delicious and quick healthy dinner option. The bite-sized salmon pieces are tossed in a seasoning mix and baked, then served over fluffy quinoa and topped with a seriously delicious warm corn and avocado salsa. Top the bowls with a drizzle of chipotle mayo and you have yourself a flavour-filled dinner in less than 40 minutes.
Servings: 4
Calories: 695kcal
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.
Notes
Nutrition facts are an estimate only.
Storage
Store quinoa, salmon and salsa in seperate airtight containers in the fridge for up to 3 days. Reheat the salmon and quinoa before eating.Nutrition
Calories: 695kcal | Carbohydrates: 60g | Protein: 37g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 466mg | Potassium: 1384mg | Fiber: 10g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 5mg