Calling this a burrito bowl is a bit of a stretch. It has quinoa, no rice. Incorporates a sea-dweller, not a land lubber. ‘banzo beans, not pinto. You remember from my cauliflower rice burrito bowls, I love throwing variety of food in a bowl and calling it a meal, which is how this meal occurred, too.
I made these bowls for my brother and myself after a mountain biking ride a few weeks ago. Pretty much the second after I hop off my bike at the end of a ride, I go into feed-me-now-or-die mode. I won’t hesitate to drop kick itty bitty tiny pretty things until I get fed.
After the ride, I rummaged through my cupboards and refrigerator and threw this together in 30 minutes flat, thus saving itty bitty tiny pretty things from getting drop kicked. The burrito bowls 200% hit the spot and then some, and for that reason, I figured I had better show you this non-burrito bowl burrito bowl.
A bowl with everything you need to end a beautiful day on the mountain, or any time you have a hunger to be satisfied.
Salmon and Quinoa Burrito Bowls
For the salmon:
For the Guacamole:
- 2 ripe avocados
- 1 lime juiced
- 2 cloves garlic minced
- 2 tablespoons red onion copped
- 1 tablespoon fresh cilantro chopped (optional)
For the burrito bowls
- 1 cup uncooked red quinoa
- 1 14- ounce can garbanzo beans
- Hot sauce
Place your oven on the high broil setting. Put the salmon fillet in a casserole dish or on a baking sheet.
Sprinkle the seasonings onto the salmon fillet and gently pat into the flesh. Bake for 12 to 15 minutes, or until fish is cooked through.
While the fish is cooking, prepare the quinoa and heat up the garbanzo beans.
In a small bowl, mash together all of the ingredients for the guacamole.
Assemble burrito bowls by compilign desired amount of quinoa, garbanzo beans, salmon and guacamole.
Love that stuff!