Salmon Burrito Bowls This hearty dish is full of protein, veggies, and zesty South-of-the-border flavor. Total Time 15 minutes Servings 1 servings Ingredients Share Burrito Bowl Ingredients1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper 2 cups cooked quinoa2/3 cup guacamole1/4 cup crumbled Cotija cheese (or your preferred cheese)Lime wedges, for servingSautéed Vegetables Ingredients1 Tablespoon olive oil1/2 bell pepper, chopped1 small red onion, thinly slicedCorn Salsa Ingredients1 (15-ounce) can whole kernel corn, drained1/4 cup finely diced red onion2 Tablespoons finely chopped cilantro1 Tablespoon lime juice Instructions Cook quinoa according to package directions. To sauté the vegetables, heat a pan over medium-high heat and add olive oil. Add peppers and onions. Sauté for 4 – 5 minutes until the veggies are cooked and softened. Remove from heat and set aside. To make the corn salsa, toss all ingredients together until combined (corn, red onion, cilantro, and lime juice). Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls.Divide the flavored salmon, peppers and onions, corn salsa and guacamole evenly between the two bowls, and place on top of the quinoa. Sprinkle each bowl with some crumbled cheese. Serve immediately, garnishing each bowl with a lime wedge if desired. In this Recipe: Lemon Pepper Salmon Packet