Sriracha Salmon Quinoa Bowl

The Sriracha Salmon Quinoa Bowl is a fun twist on the burrito bowl. A flavorful blend of old favorites joined with new deliciousness!

For more healthy dinner ideas, check out our other easy salmon recipes. 
For the salmon:

  • 1 lb. salmon fillets 2 fillets
  • 1 tablespoon Stubb’s Texas Sriracha Anytime Sauce
  • 1/2 tablespoon honey
  • 1 tablespoon lemon juice
  • For the bowl:
  • 1 cup quinoa
  • 2 cups water
  • guacamole I halved myChipotle copycat recipe.
  • For the sautéed veggies:
  • 1/2 tablespoon olive oil
  • 1 small bell pepper stem and core removed and thinly sliced
  • half a small red onion peeled and thinly sliced
  • For the corn salsa:
  • 1 15-ounce can whole kernel corn, drained
  • 1/4 cup finely diced red onion
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon lemon juice
  • For the creamy sriracha dressing:
  • 1/4 cup fat free plain Greek yogurt
  • 1/2 teaspoon honey
  • 1 tablespoon Stubb’s Texas Sriracha Anytime Sauce


  • For the salmon:
  • Stir Stubb’s Texas Sriracha Anytime Sauce, honey and lemon in a small bowl. Place salmon fillets in a large sealable baggie, pour in sauce, close baggie and allow salmon to become evenly covered in the sauce. Place in fridge for about 30 minutes or up to one day.
  • In a nonstick pan, add about ½ tablespoon extra virgin olive oil and heat to medium-high. When the pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. (This timing was perfect- you don’t want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
  • For the sautéed veggies:
  • Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
  • For the corn salsa:
  • Toss all ingredients together in a small bowl.
  • For the creamy sriracha dressing:
  • Stir all ingredients together in a small bowl.
  • For the bowl:
  • Cook quinoa according to package instructions and divide evenly among 4 bowls (about 3/4 cup each). Divide the salmon, peppers and onions, corn salsa and guacamole evenly among the 4 bowls; adding those ingredients on top of the quinoa. Drizzle or dollop a spoonful of creamy sriracha dressing over each bowl. Serve immediately, garnishing each bowl with crushed red pepper and fresh cilantro leaves, if desired.
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Recipe adapted from kimscravings