Salmon Burrito Bowls
This hearty dish is full of protein, veggies, and zesty South-of-the-border flavor.
Ingredients
Burrito Bowl Ingredients
- 1 (2.5 oz) pouch Chicken of the Sea® Pink Salmon with Lemon Pepper
- 2 cups cooked quinoa
- 2/3 cup guacamole
- 1/4 cup crumbled Cotija cheese (or your preferred cheese)
- Lime wedges, for serving
Sautéed Vegetables Ingredients
- 1 Tablespoon olive oil
- 1/2 bell pepper, chopped
- 1 small red onion, thinly sliced
Corn Salsa Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1/4 cup finely diced red onion
- 2 Tablespoons finely chopped cilantro
- 1 Tablespoon lime juice
Nutrition Facts
calories
611
total fat
28.4g
saturated fat
6.2g
trans fat
0g
cholesterol
41mg
sodium
612mg
total carbohydrates
73g
fiber
15g
total sugars
10g
protein
23g
vitamin d
28%
calcium
18%
iron
23%
potassium
25%
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.
Nutrition Facts
calories
611
total fat
28.4g
saturated fat
6.2g
trans fat
0g
cholesterol
41mg
sodium
612mg
total carbohydrates
73g
fiber
15g
total sugars
10g
protein
23g
vitamin d
28%
calcium
18%
iron
23%
potassium
25%
