Name: Spicy roast salmon burrito bowl
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1/2 cup (100g) red quinoa, rinsed well; 2 x 125g cans kidney beans, drained, rinsed; 300 grams skinless boneless salmon fillet; 1 1/2 teaspoon mexican chilli powder; 2 tablespoons lime juice; 2 tablespoons extra virgin olive oil; 1 small clove garlic, crushed; 60 grams mixed salad leaves; 250 grams cherry tomatoes, halved; 1/2 small red onion, sliced thinly; 1 medium avocado, sliced; 2 tablespoons coriander leaves and lime wedges, to serve (optional)

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Ingredients

1/2 cup (100g) red quinoa, rinsed well

2 x 125g cans kidney beans, drained, rinsed

300 grams skinless boneless salmon fillet

1 1/2 teaspoon mexican chilli powder

2 tablespoons lime juice

2 tablespoons extra virgin olive oil

1 small clove garlic, crushed

60 grams mixed salad leaves

250 grams cherry tomatoes, halved

1/2 small red onion, sliced thinly

1 medium avocado, sliced

2 tablespoons coriander leaves and lime wedges, to serve (optional)

Method

1.Preheat oven to 220°C/200°C fan-forced. Line a small oven tray with baking paper.

2.Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 20 minutes or until water is absorbed. Remove from heat. Fluff quinoa with a fork; stir through beans.

3.Meanwhile, place salmon on oven tray; sprinkle with chilli powder. Roast salmon for 12 minutes for medium or until cooked to your liking.

4.To make lime dressing, combine lime juice, oil and garlic in a small screw-top jar.

5.Combine quinoa mixture, salad leaves, tomato, onion and avocado.

6.Flake salmon into large pieces; add to salad. Drizzle with lime dressing; season with pepper. Top with coriander and serve with lime wedges.

Prepare the recipe to the end of step 4 the night before.
* Pack salmon, dressing and salad ingredients in separate airtight containers (keep avocado whole). Transport in cooler bags. Refrigerate until ready to serve. Continue from step 5.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Olivia Blackmore