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Tex-Mex Salmon Burrito Bowl (Diabetes)

Tex-Mex Salmon Burrito Bowl (Diabetes)
3.8 5 ratings
Prep. 15 min
Total 50 min
4 portions
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Ingredients

  • uncooked quinoa of choice
    3 ½ oz
  • water plus extra to soak
    28 oz
  • fresh cilantro leaves only, plus extra to serve
    ½ oz
  • plain yogurt high protein (see Tip)
    3 oz
  • Mexican-style chili powder
    1 ½ tsp
  • garlic clove
    1
  • extra virgin olive oil
    ½ oz
  • lime juice
    ½ oz
  • skinless salmon fillets
    10 ½ oz
  • canned kidney beans no-added salt, drained and rinsed (see Tip)
    14 oz
  • cherry tomatoes quartered
    6 oz
  • red onions thinly sliced
    3 ½ oz
  • baby leaf salad mix
    2 ½ oz
  • avocado (approx. 3.5 oz), sliced
    1
  • ground black pepper to taste
  • long red chili trimmed and thinly sliced, to serve (optional)
    1
  • lime cut into wedges, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 74 mg
Protein 26.3 g
Calories 1810 kJ / 432.5 kcal
Fat 19.5 g
Fibre 12 g
Saturated Fat 5 g
Carbohydrates 32.3 g

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