SPICY ROAST SALMON BURRITO BOWLS
SERVES 4 PREP + COOK 40 MINS
• ½ cup red quinoa, rinsed well (see Tip)
• 1 cup water
• 300g skinless boneless salmon fillets
• 1½ tsp Mexican chilli powder
• 3 medium roma tomatoes, chopped coarsely
• 1 red onion, sliced thinly
• ½ cup coriander, chopped coarsely
• 2 tbsp lime juice
• 3 tsp olive oil
• 1 small garlic clove, crushed
• 400g can no-added-salt kidney beans, drained, rinsed
• 80g mixed salad leaves
• ½ small avocado, sliced into thin wedges
• 1 lime, cut into wedges
1 Preheat oven to 220°C. Line a small oven tray with baking paper.
2 Place quinoa and water in a small saucepan. Bring to the boil. Reduce heat to low. Cook, covered, for 20 mins or until water is absorbed. Remove from heat and fluff grains with a fork.
Meanwhile, place salmon
