This shop about this Chipotle Salmon Quinoa Burrito Bowl has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias
The time is now to take control of what I put into my body. I have made great strides over the last two years but now, this year, it is time to really put the lessons to work. Like making my favorite recipes with Mazola® Corn Oil instead of butter and upping the protein and veggie factor as well! I know what you are thinking “Butter is GOOD!’ Yes, yes it can be! But swapping it out for heart-healthy corn oil is just a better choice. A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com.
Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. Its variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Because of this, and my desire to make better choices, I am swapping out ingredients in some of my favorite recipes for lighter and better-for-you ingredients. This way they are aligned with the nutrition I need!
Enter one of my all time favorites… the burrito bowl. Prior to my swaps I piled rice in a bowl and topped it with beans, cheese, sour cream and chicken slathered in rich sauces. While I am keeping a small amount of cheese and a great, oil based sauce, I am swapping out the butter for corn oil, the beans for broccoli and the rich chicken for Chipotle Salmon! I am also subbing whole grain quinoa for the rice just to up the nutrition factor even more. Can I just say… I think I like it this way better!
The flavor is out of this world! Mazola® Corn Oil has a neutral taste that won’t negatively impact the taste of ingredients, so it lets the natural flavor of your food stand out. This is a bowl of delicious that you will be happily satisfied with!
The full recipe is below but let’s talk about the details first.
The Salmon is the star here and we have to give it a kick to make it worthy of burrito bowl status! I grill mine on in a cast iron skillet which gives it beautiful grill marks. Because Mazola® Corn Oil has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking, I know that using it to coat the skillet and in the sauce is a smart thing to do. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value! Therefore, it’s great to cook with an oil that has a high smoke point.
I put the skillet on medium heat and added a tablespoon of corn oil to coat the pan. I then mixed the corn oil, the chipotle sauce I purchased in a can, the garlic powder and cumin in a bowl and mixed. I placed the salmon on the skillet and brushed one side with the chipotle glaze. I let it cook for about 2-3 minutes, flipped the salmon and brushed the other side. After about a minute I removed it from the heat and flaked it up.
While I let the salmon cook, I also blanched the broccoli. I like broccoli but not raw. So cooking it in boiling water for about a minute and then immediately transferring it to an ice bath to stop the cooking process keeps the crunch without the raw harshness. It is perfect for this burrito bowl and fills the roughage requirement I need for my nutritional needs.
Now that you know some details, below is the recipe:
- 1 tablespoon chipotle sauce
- 1 tablespoon Mazola® Corn Oil
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 piece of salmon
- 1 cup cooked quinoa
- 1 cup shredded romaine lettuce
- 1 cup broccoli, blanched
- 1 ripe avocado, diced
- 1 cup fresh tomatoes
- ¼ cup shredded cheese
- ) Make the glaze by combining the chipotle sauce, Mazola Corn Oil, garlic salt and cumin in a bowl. Mix well. Place salmon on oiled cast iron grill and coat one side with the glaze. Let cook 1-2 minutes and then flip and coat the other side. Cook another minute. Remove and flake.
- ) In a pan, bring water to a boil. Add the broccoli for about 1-2 minutes. Immediately transfer the broccoli to an ice bath to stop cooking.
- ) In a bowl, add quinoa, salmon, broccoli, tomato, lettuce, cheese, and avocado. You can top with a squirt of lime or salsa.
As hard as it may seem, it is actually pretty easy to swap out ingredients for my needs. This bowl is delicious and flavorful and filling! Try it for yourself! Use oils instead of butter and use ones that add to the meal as opposed to taking something away! All Mazola® Oils are cholesterol free and have become a healthful tradition in America.
What changes are you making this year to meet your goals?