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Cilantro Lime Quinoa Bowls With Salmon
This recipe is easy and healthy!
Prep Time: 00:20
Cook Time: 00:15
for the salad:
1 cup quinoa, rinsed and drained
1 1/2 cups water
1 juice of lime
4 tablespoons chopped cilantro, divided
2 cups grape tomatoes, halved
1 (15oz) can black beans, rinsed and drained
2 large avocados, sliced
for the salmon:
4 - 6 oz pieces of salmon
1 tbsp olive oil
2 tsp paprika
1 tsp cumin
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
for the dressing:
1/2 cup hummus
1/4 cup lime juice
2 tbsp olive oil
1/4 tsp cumin
pinch of sugar
salt and pepper to taste
1Combine the quinoa and 1 1/2 cups water in a small pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until liquid is absorbed and quinoa is tender. Remove from heat.
2Stir the juice of one lime and 2 tablespoons of cilantro into the quinoa and set aside.
3For the Salmon:
4Heat the grill to medium high and brush the grates with the olive oil, or alternately, heat a cast iron skillet over high heat.
5Combine the spices in a small bowl and then rub each piece of salmon with the spice mix. Grill (or cook) the salmon for 3 to 4 minutes per side, until cooked through. Remove salmon from grill to a plate and cover loosely with tin foil. Let rest for at least 5 minutes.
6For the Hummus Vinaigrette:
7Combine the ingredients in a small bowl and whisk until smooth.
8Assemble the salad:
9Divide the quinoa, black beans, tomatoes, avocado, and salmon into 4 separate bowls. Sprinkle with remaining cilantro and drizzle the hummus dressing over the top. If desired, serve with an additional tablespoon of hummus on top of each salad. Enjoy!
This recipe is also delicious with chicken or shrimp!
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