Southwestern Salmon Quinoa Bowls

Note: this post is sponsored by Sitka Salmon Shares. Thank you for allowing me share my favorite brands with you!

I guess I’m sorta into those Southwestern flavors, eh? Southwestern Chicken Foil Packets were earlier this week and now these Southwestern Salmon Quinoa Bowls! Both recipes are super tasty and actually pretty different in their components, so I’m not getting sick of the Southwestern flavors any time soon.

These Southwestern Quinoa Bowls are standout in flavor AND nutrition. They are full of protein and healthy fats in the salmon and quinoa, which pair perfectly with some roasted veggies and a chipotle ranch sauce that goes on top.

Speaking of that salmon, this post is in partnership with Sitka Salmon Shares, which I have been absolutely loving lately. If you follow me on Instagram, you have probably seen a couple of recipes that I’ve shared using their fish, and I wanted to share the love with the blog readers, as well! (p.s. you should also follow me on the Insta!)

Sitka Salmon Shares

So let’s chat about Sitka Salmon Shares. I don’t know about you, but finding sustainably raised seafood that I love has not been an easy task. I love Sitka Salmon Shares because I know that I will be getting seafood that is wild, sustainably caught, flash frozen at the peak of freshness, and is 100% traceable from boat to doorstep. Oh yeah, that’s right. I forgot to mention that it’s delivered TO YOUR DOORSTEP! Game. Changer.

Lastly, the fish is delicious. I have been 100% satisfied with every piece of fish that I have cooked from my shares.

Sitka Salmon Shares is offering $25 off to my readers on their first salmon share with the code GNC19 – how great is that?! Head over to their site or check them out on Instagram to learn more!

In this recipe for Southwestern Salmon Quinoa Bowls, I baked my salmon since everything else I was making was in the oven as well. If you want to utilize your grill or stovetop instead, go for it! When I am grilling or pan-searing salmon, I typically cook it for 6-8 minutes on each side. In the oven, 12-15 minutes at 425 does the trick, but it might take a few minutes longer for this recipe since there are a bunch of other things in the oven as well. The main sign that it is done is that it flakes easily.

The southwestern seasoned salmon is served in these quinoa bowls along with roasted sweet potatoes, bell peppers, black beans, and a chipotle ranch sauce. The whole bowl is bursting with flavor!

Looking for other recipes like this? Check these out!

Southwestern Chicken Foil Packets

Southwestern Chopped Chicken Salad

Southwestern Kale Salad

Blackened Salmon Toastadas

Southwestern Salmon Quinoa Bowls

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: quinoa bowls with salmon, southwestern quinoa bowls recipe, southwestern salmon quinoa bowls

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 4 servings

Calories: 604.53kcal

Ingredients

For the quinoa:

• 1 1/2 cups quinoa
• 3 cups water

For the vegetables:

• 1 large sweet potato peeled and diced
• 1 red bell pepper stem and seeds removed, and sliced
• 1 orange bell pepper stem and seeds removed, and sliced
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

For the salmon:

• 1 salmon filet, ~1 lb
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

For the chipotle ranch:

• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup cilantro
• 1 lime juiced
• 1 chipotle pepper in adobo sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

For the bowls:

• 1 can of black beans drained and rinsed
• Chopped cilantro for topping

Instructions

• Preheat the oven to 425 degrees F and line two baking sheets with aluminum foil.
• Bring water for the quinoa to a boil. Add the quinoa, cover, and reduce heat to medium, and cook for 15-18 minutes, until water is absorbed and quinoa is fluffy.
• Meanwhile, chop and prep the veggies.
• In a large bowl, combine sweet potatoes, bell peppers, olive oil, chili powder, cumin, garlic powder, and salt, and toss well to combine.
• Divide between two baking sheets.
• Bake in the preheated oven for 35-40 minutes, until veggies are tender.
• Meanwhile, prep the salmon.
• In a small bowl combine the olive oil, chili powder, cumin, garlic powder, and salt, and rub over the salmon filet.
• Place salmon on a small baking sheet and add to the oven for the last 15 minutes of the baking time for the veggies. The salmon will be done when it flakes easily. Once it is cooked, flake it into chunks to serve on top of the bowls. I find it's easier to eat this way as opposed to putting a large chunk on top of the quinoa.
• While the salmon is baking, make the chipotle ranch.
• Add all of the ingredients for the chipotle ranch in a small food processor and puree.
• Assemble the bowls by first adding quinoa to the bottom and then top with sweet potatoes, bell peppers, black beans, salmon, chipotle ranch, and fresh cilantro.
• Serve and enjoy!

Notes

The amount of prep time really depends on how much you do simultaneously. For example, you can prep the veggies while the quinoa is cooking, and you can make the chipotle ranch while the veggies and salmon are cooking.

Nutrition

Calories: 604.53kcal | Carbohydrates: 57.03g | Protein: 14.04g | Fat: 36.39g | Saturated Fat: 5.34g | Cholesterol: 13.15mg | Sodium: 1146.31mg | Potassium: 716.03mg | Fiber: 8.23g | Sugar: 6.34g | Vitamin A: 7516.38IU | Vitamin C: 79.55mg | Calcium: 92.05mg | Iron: 4.67mg

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