Spicy roast salmon burrito bowl | Women's Weekly Food

Ingredients

• 1/2 cup (100g) red quinoa, rinsed well
• 2 x 125g cans kidney beans, drained, rinsed
• 300 grams skinless boneless salmon fillet
• 1 1/2 teaspoon mexican chilli powder
• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil
• 1 small clove garlic, crushed
• 60 grams mixed salad leaves
• 250 grams cherry tomatoes, halved
• 1/2 small red onion, sliced thinly
• 1 medium avocado, sliced
• 2 tablespoons coriander leaves and lime wedges, to serve (optional)