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Grilled Teriyaki Quinoa Bites with Cilantro Rice Salad

Total Time: 0 mins.
Prep Time: mins.
Cook Time: mins.
Serves:

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) Yves Veggie Cuisine® Kale and Quinoa Bites
1/4 cup (60 mL) teriyaki sauce

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.