The Sriracha Salmon Quinoa Bowl is a fun twist on the burrito bowl. A flavorful blend of old favorites joined with new deliciousness! (gluten-free)
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5 from 2 votes
Nutrition Facts
Sriracha Salmon Quinoa Bowl
Amount Per Serving (1 g)
Calories 524 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 4.2g 21%
Cholesterol 64.8mg 22%
Sodium 467.5mg 19%
Total Carbohydrates 50g 17%
Dietary Fiber 6.2g 25%
Sugars 7.8g
Protein 33.4g 67%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 salmon quinoa bowls
Sriracha Salmon Quinoa Bowl
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
 
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:
  • 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
  1. For the salmon:
  2. 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.
  3. 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.
  4. For the sautéed veggies:
  5. 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.
  6. For the corn salsa:
  7. Toss all ingredients together in a small bowl.
  8. For the creamy sriracha dressing:
  9. Stir all ingredients together in a small bowl.
  10. For the bowl:
  11. 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.
Recipe Notes

*If your salmon fillets are extra thick, you may want to cook them for 1-2 more minutes.

Author: Kim Lee
Course: Main

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