Smoked Salmon and White Mushroom Quinoa Fiesta Bowl
Indulge in the bold flavors of Mexico with this vibrant fiesta bowl, featuring smoked salmon, sautéed white mushrooms, and a zesty quinoa mixture, all tied together with a tangy chipotle lime crema. This dish is a perfect blend of spicy, smoky, and savory, with a delightful burst of freshness from cilantro and scallions. Each bite is a celebration of Mexican cuisine's rich flavors and textures.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
- mexican
- slot-machine-generated
- smoked salmon
- white mushrooms
- quinoa
Ingredients
- 1lbsmoked salmon, flaked
- 2cupswhite mushrooms, sliced
- 1cupquinoa, rinsed
- 1/2cupred onion, diced
- 1/4cupfresh cilantro, chopped
- 1/4cupscallions, chopped
- 2pepperschipotle peppers in adobo sauce, minced
- 2tbspslime juice, freshly squeezed
- 1tbspolive oil, none
- 1tspground cumin, none
- 1/2tspsmoked paprika, none
- to tastenonesalt, none
- to tastenonepepper, none
- 1/2cupsour cream, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Rinse the quinoa in a fine-mesh strainer and cook according to package instructions. Typically, quinoa is cooked with a 2:1 water-to-quinoa ratio. Bring the water to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender.
15mlow heat - 2
While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the sliced white mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add the diced red onion and cook for an additional 2-3 minutes, until the onion is translucent.
7mmedium-high heat - 3
Add the minced chipotle peppers, ground cumin, and smoked paprika to the skillet with the mushrooms and onion. Cook for 1 minute, stirring constantly, to allow the spices to bloom.
1mmedium heat - 4
Flake the smoked salmon into the skillet with the mushroom mixture and cook for about 2-3 minutes, until the salmon is heated through. Be gentle when stirring to avoid breaking the salmon into small pieces.
3mmedium heat - 5
Stir in the chopped cilantro and scallions into the skillet and cook for an additional minute, until the herbs are slightly wilted.
1mmedium heat - 6
In a small bowl, whisk together the lime juice and sour cream to make the chipotle lime crema. Add a pinch of salt and pepper to taste.
2mnone - 7
To assemble the fiesta bowls, divide the cooked quinoa among four bowls. Top the quinoa with the smoked salmon and mushroom mixture, followed by a dollop of the chipotle lime crema. Serve immediately and enjoy!
5mnone - 8
Garnish with additional cilantro, scallions, or a slice of lime, if desired, to add a pop of color and freshness to the dish.
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