Southwest Salmon and Quinoa Bowls

cumin-rubbed salmon, sautéed squash, red quinoa, avocado, cilantro, lime


Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 750 | Category: Gluten-Free, Pescatarian | Allergens: Contains Fish (Salmon). Processed in a facility that handles milk, eggs, soy, fish, shellfish and wheat | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin C | Good Source of: Calcium, Vitamin A


  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Cilantro
  • - Ground Cumin
  • - Lime
  • - Pico de Gallo
  • - Red Quinoa
  • - Salmon
  • - Sliced Yellow Squash

Wine Pairings by @grapefriend

An earthy Bordeaux will complement the savory cumin and earthy quinoa.

Beer Pairings

The dry and slightly sweet finish of a Blonde Ale will pair perfectly with the Mexican flavors in this dish.

TK Table Talk:

What is the best birthday you've ever had and how did you celebrate?

What To Do:

1. Salmon may arrive slightly frozen. Thaw as needed.

Southwest Salmon and Quinoa Bowls  - Step 1

2. Prep Ingredients: Coarsely chop cilantro. Grate zest from lime. Cut lime in half. Squeeze juice from one half and cut the other half into wedges. Slice avocado.

Southwest Salmon and Quinoa Bowls  - Step 2

3. Start Quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan, over medium-high heat, add 2 teaspoons oil and drained quinoa. Cook, stirring, for 1 minute.

4. Finish Quinoa: Add 1 cup water and ¼ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat, and let stand COVERED, 5 minutes. Fluff quinoa gently with a fork. Stir in lime juice, lime zest and ONLY half of cilantro.

Southwest Salmon and Quinoa Bowls  - Step 3

5. Cook Salmon: Rub salmon with 2 teaspoons olive oil, cumin, and ¼ teaspoon each salt and pepper. Heat a large nonstick skillet over medium-high heat. Cook salmon 3 to 4 minutes on each side or until fish flakes with a fork. Remove from pan and keep warm. Wipe pan clean.

Southwest Salmon and Quinoa Bowls  - Step 4

6. Cook Squash: Heat 1 tablespoon olive oil in skillet. Add squash and season with ¼ teaspoon each salt and pepper. Sauté 5 minutes or until browned and tender.

To Serve: Divide quinoa evenly between 2 serving bowls. Top with salmon, squash, pico de gallo, avocado and cilantro. Serve with lime wedges.

Pro Tip:

Layer leftovers in a refrigerator dish and save for lunch tomorrow.

Spice It Up!: Add some chili powder and smoked paprika to the salmon rub.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.