Salmon and Pineapple Breakfast Burrito

Today on The Rhode Show we're learning how to make Wild Salmon and Pineapple Cashew Quinoa Breakfast Burritos with Roasted Sweet Potato and Kale with Chef Todd Schiller from Whole Foods.

Ingredients:

• 1 ea. Whole Wheat Burrito Wrap
• 4 oz. Wild caught salmon
• 4 oz. Pineapple Cashew Quinoa Salad (available at Whole Foods Market Prepared Foods Department).
• 1 ea. Egg, Scrambled
• ½ Roasted Sweet Potato
• 1 leaf Kale, Shredded
• 6 ea. Cilantro leaves
• Kosher Salt
• Fresh Cracked Black Pepper
• Canola Oil

Steps:

• Season salmon with salt and pepper, sear in very hot lightly oiled pan. Cook to desired temperature.
• Roast sweet potato in 350 degree oven till very soft.
• Cook Scrambled egg in light oil and season with salt and pepper.
• Build your Wrap.
• Spread sweet potato down first.
• Top with shredded Kale.
• Next comes the Pineapple Cashew Quinoa Salad
• Finish with the egg, salmon and Cilantro.
• Roll tight and cut in half.
• Serves 2.

Notes:

• You can cook your salmon and sweet potato the night before. Just heat the salmon with the eggs.
• If you don’t like the quinoa salad, Whole Foods Market has many grain salads to choose from. Find one you like and substitute it. Stay away from the bean-based salads on the day of the run.