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The Salmon Burrito Bowl Fiesta is a vibrant and nutritious dish that encapsulates the essence of a wholesome meal. It combines the rich flavors of fresh salmon with a medley of colorful vegetables and wholesome grains, creating a satisfying and health-conscious option for any time of day. This recipe appeals not only to those seeking a nutritious meal but also to anyone who enjoys exploring new culinary horizons. Whether you’re a busy professional looking for a quick lunch or a family member in need of a colorful dinner that pleases everyone at the table, the Salmon Burrito Bowl Fiesta fits the bill perfectly.

Salmon Burrito Bowl

Elevate your weeknight dinner with this vibrant Salmon Burrito Bowl Fiesta! Packed with fresh ingredients like quinoa, black beans, and colorful veggies, this bowl is a delightful mix of flavors and textures. Tender, grilled salmon adds a delicious protein punch, while avocado and lime juice bring freshness. Perfect for meal prep or a family dinner, it's easy to customize with your favorite toppings. Serve it up with tortilla chips for an extra crunch!
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Ingredients
  

1 lb fresh salmon fillet

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 bell pepper, diced (any color)

1 avocado, sliced

1 cup cherry tomatoes, halved

1/2 cup red onion, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 teaspoons cumin

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Tortilla chips, for topping (optional)

Hot sauce or salsa, for serving (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes.

    Cook the Salmon: Preheat a grill or skillet over medium-high heat. Brush the salmon fillet with olive oil and season with cumin, smoked paprika, salt, and pepper. Cook the salmon for about 5-7 minutes on each side until cooked through and flaky. Once done, remove from heat and let it rest for a few minutes before flaking it with a fork.

      Sauté the Vegetables: In the same skillet, add a bit more olive oil if necessary, and toss in the diced bell pepper and red onion. Sauté for 3-4 minutes until they are soft but still retain some crunch. Add in the corn and cooked black beans, stirring to warm through for an additional 2-3 minutes.

        Assemble the Bowl: In a large serving bowl, start with a foundation of quinoa. Layer the sautéed vegetables, followed by the flaked salmon, halved cherry tomatoes, and fresh avocado slices.

          Garnish and Serve: Drizzle lime juice over the top and sprinkle with chopped cilantro. For added crunch, top with tortilla chips and serve with hot sauce or salsa on the side.

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4