Sriracha Salmon Quinoa Bowl
The Sriracha Salmon Quinoa Bowl is a fun twist on the burrito bowl. A flavorful blend of old favorites joined with new deliciousness!
Ingredients:
For the salmon:
Instructions:
Recipe adapted from kimscravings
For more healthy dinner ideas, check out our other easy salmon recipes.
For the salmon:
- 1 lb. salmon fillets 2 fillets
- 1 tablespoon Stubb's Texas Sriracha Anytime Sauce
- 1/2 tablespoon honey
- 1 tablespoon lemon juice
- For the bowl:
- 1 cup quinoa
- 2 cups water
- guacamole I halved myChipotle copycat recipe.
- For the sautéed veggies:
- 1/2 tablespoon olive oil
- 1 small bell pepper stem and core removed and thinly sliced
- half a small red onion peeled and thinly sliced
- For the corn salsa:
- 1 15-ounce can whole kernel corn, drained
- 1/4 cup finely diced red onion
- 2 tablespoons finely chopped cilantro
- 1 tablespoon lemon juice
- For the creamy sriracha dressing:
- 1/4 cup fat free plain Greek yogurt
- 1/2 teaspoon honey
- 1 tablespoon Stubb's Texas Sriracha Anytime Sauce
Instructions:
- For the salmon:
- Stir Stubb's Texas Sriracha Anytime Sauce, honey and lemon in a small bowl. Place salmon fillets in a large sealable baggie, pour in sauce, close baggie and allow salmon to become evenly covered in the sauce. Place in fridge for about 30 minutes or up to one day.
- In a nonstick pan, add about ½ tablespoon extra virgin olive oil and heat to medium-high. When the pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. (This timing was perfect- you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
- For the sautéed veggies:
- Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
- For the corn salsa:
- Toss all ingredients together in a small bowl.
- For the creamy sriracha dressing:
- Stir all ingredients together in a small bowl.
- For the bowl:
- Cook quinoa according to package instructions and divide evenly among 4 bowls (about 3/4 cup each). Divide the salmon, peppers and onions, corn salsa and guacamole evenly among the 4 bowls; adding those ingredients on top of the quinoa. Drizzle or dollop a spoonful of creamy sriracha dressing over each bowl. Serve immediately, garnishing each bowl with crushed red pepper and fresh cilantro leaves, if desired.
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Recipe adapted from kimscravings