Daily Times

Chicken & Quinoa Burritos

Quinoa provides an extra punch of protein in these handheld sandwiches.

Ingredients

4 burrito-size whole-wheat tortillas, warmed

1 cup shredded grilled chicken, warmed

1 cup black beans, rinsed and warmed

1 cup cooked quinoa or brown rice

1 cup grated cheese

1 cup fresh cilantro sprigs

1/2 cup low-fat Greek yogurt

1 avocado, sliced

1 cup corn salsa

Directions

Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, cheese, cilantro, yogurt, and avocado. Roll into burritos and serve with the salsa.

Whip up this simple, yet flavourful dish in 20 minutes flat.

Ingredients

1 cup long-grain white rice

1 pint grape tomatoes

1 tablespoon olive oil

Kosher salt and black pepper

1 1/2-pound skinless salmon fillet

2 teaspoons curry powder

1/4 cup torn fresh basil

Directions

Heat oven to 400º F. Cook the rice. Meanwhile, toss the tomatoes, oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Nestle the salmon among the tomatoes. Season with the curry powder, 1/2 teaspoon salt, and ¼ teaspoon pepper. Roast until the salmon is opaque throughout and the tomatoes are soft, 15 to 18 minutes. Serve over the rice and sprinkle with the basil.

Wake up to this savoury breakfast dish made with spicy sausage, red potatoes, and Manchego cheese.

Ingredients

3 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 ounces’ sausage, sliced into thin half-moons

3/4 pound red potatoes, diced

Kosher salt and pepper

3/4 cup flat-leaf parsley, roughly chopped

10 large eggs, beaten

1 cup (4 ounces) shredded Manchego or sharp Cheddar

1 small head green-leaf lettuce

1/2 small red onion, thinly sliced

Directions

Heat oven to 400F. Heat one tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for five minutes. Add the sausages, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes. Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven. Bake the omelette until puffed and brown around the edges and a knife comes out clean, about 15 minutes. Divide the lettuce and red onion among plates and drizzle with the remaining oil. Cut the omelette into wedges and serve with the salad.