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Grilled Teriyaki Quinoa Bites with Cilantro Rice Salad

Ingredients

2 pkg (250 g each) Tilda® Steamed Basmati Rice
1/3 cup (75 mL) rice wine vinegar
3 tbsp (45 mL) canola oil
1 tbsp (15 mL) teriyaki sauce
2 cloves garlic, minced
2 tsp (10 mL) minced fresh ginger
1/2 tsp (2 mL) each salt
2 cups (500 mL) shredded cabbage
1/4 cup (60 mL) fresh cilantro
1/4 cup (60 mL) prepared crispy onions
1/4 cup (60 mL) chopped peanuts
1 finger chili pepper, thinly sliced

Teriyaki-Glazed Quinoa Bites:
1 pkg (235 g) quinoa bites
1/4 cup (60 mL) teriyaki sauce

Star Product

Pure Steamed Basmati Rice
Pure Steamed Basmati Rice

Directions

  1. Cook rice according to package directions. Whisk together vinegar, oil, teriyaki sauce, garlic, ginger and salt; toss with rice. Stir in cabbage, cilantro, onions, peanuts and chili pepper.
  2. Teriyaki-Glazed Quinoa Bites: Preheat grill to medium heat; grease grate well. Thread Kale and Quinoa Bites evenly on 4 skewers. Grill skewers, turning and basting with teriyaki sauce, for 10 to 12 minutes or until grill-marked and heated through. Serve skewers over rice salad.

Tips

  • Substitute crispy onions with green onions if desired.
  • Serve with avocado and radish slices if desired.