Caribbean Salmon Quinoa Bowls

• Gluten free

• Seafood

  • 4 Salmon, Fillets

• Produce

  • 1 can Black beans
  • 9 1/4 tsp Coriander
  • 1/2 Lime, Juice of
  • 1 Mango (about 2 cups, large red
  • 1/3 cup Red onion

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/8 tsp Cayenne pepper
  • 1 1/4 tsp Chili powder
  • 1/4 tsp Cinnamon, ground
  • 3/4 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on reciperunner.com

Description

Ingredients

• 4 salmon fillets
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon coriander
• 1/8 teaspoon cayenne pepper
• 1 large red mango (about 2 cups), peeled and diced
• 1/3 cup red onion, diced
• 3 tablespoons cilantro, chopped
• Juice of half a lime
• 1/4 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1 cup uncooked quinoa, rinsed and cooked according to package instructions
• 1 can black beans, rinsed and drained

Directions

• In a small bowl whisk together all of the spices for the salmon fillets.
• Divide the spice mixture evenly between the salmon and rub it into the fish.
• Place the fillets on a grill that has been heated to medium high heat and the grates have been oiled.
• Grill for about 4-6 minutes or until the salmon flakes when tested with a fork.
• In a medium sized bowl toss together all of the ingredients for the mango salsa until combined.
• In 4 bowls, place 1/2 a cup of cooked quinoa, 1/4 cup black beans, 1 salmon fillet, and some of the mango salsa.