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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)

Sriracha Salmon Quinoa Bowl

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The Sriracha Salmon Quinoa Bowl is a fun twist on the burrito bowl. A flavorful blend of old favorites joined with new deliciousness!
Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 salmon quinoa bowls
Calories 524
Author Kim

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 my Chipotle 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.

Notes

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

Nutrition

Serving: 1bowl | Calories: 524kcal | Carbohydrates: 50g | Protein: 33.4g | Fat: 22g | Saturated Fat: 4.2g | Cholesterol: 64.8mg | Sodium: 467.5mg | Fiber: 6.2g | Sugar: 7.8g