Ancho Chili Salmon and Quinoa Bowl

What are you going to do with a few leftover filets of grilled or seared salmon? There is a viral TikTok recipe – salmon and rice – that inspired me to reinvent the salmon and cooked quinoa I made for dinner last night. Even if you are making this dish from scratch, I’ve never seen a bowl of protein and complex carbs, crunchy veggies and a yummy sauce, that my whole family didn’t love customizing to their liking!

Ancho Chili Salmon and Quinoa Bowl

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• Author: Roni Proter
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 4 cooked salmon filets, flaked into bite-sized pieces
• 2 cups cooked quinoa
• 1/2 cup low fat mayonnaise
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• juice from 1 whole lemon
• 2 tbsp fresh chopped cilantro (plus more for garnish)
• 2 mangos, diced
• 1 large English cucumber, diced
• 1 red bell pepper, diced
• 2 avocados, sliced

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Instructions

1. In a large mixing bowl, add the mayo, salt, cumin, paprika, lemon juice and cilantro and whisk to combine.
2. Add the cooked quinoa and salmon and gently toss to combine.
3. Split the salmon quinoa mixture evenly among four bowl, then top with your choice of mango, cucumber, bell pepper and avocado.

This is also excellent on top of a salad if you need a way to jazz up greens!