SPICY ROAST SALMON BURRITO BOWLS

SERVES 4 PREP + COOK 40 MINS

✦ ½ cup red quinoa, rinsed well (see tip) ✦ 1 cup water ✦ 400g can no-added-salt kidney beans, drained, rinsed ✦ 300g skinless boneless salmon fillets ✦ 1½ tsp Mexican chilli powder ✦ 3 medium roma tomatoes, coarsely chopped ✦ 1 red onion, thinly sliced ✦ ½ cup coriander, coarsely chopped ✦ 2 tbsp lime juice ✦ 3 tsp olive oil ✦ 1 small clove garlic, crushed ✦ 80g mixed salad leaves ✦ ½ small avocado, sliced into thin wedges ✦ 1 lime, cut into wedges 1 Preheat oven to 220°C. Line a small oven tray with baking paper.

2 Place quinoa and water in a small saucepan. Bring to boil. Reduce heat to low. Cook, covered, 20 mins until water is absorbed. Remove from heat. Fluff grains with a fork and stir through beans.

3 Meanwhile, place salmon on oven tray. Sprinkle with chilli powder. Roast salmon 12 mins for medium or until cooked to your liking.

4 Place tomato, onion and coriander in a medium bowl. Season with pepper. Mix well.

5 Combine lime juice, oil and garlic in a small bowl. Flake salmon into large pieces. Divide quinoa mixture, tomato salad, salad leaves, avocado and salmon evenly among four bowls. Drizzle with lime dressing. Season with pepper and serve with lime wedges.