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Grilled Teriyaki Quinoa Bites with Cilantro Rice Salad

Total Time: 35 mins.
Prep Time: 20 mins.
Cook Time: 15 mins.
Serves: 4

Ingredients

1 pkg (235 g) Yves Veggie Cuisine® Kale and Quinoa Bites
2 tbsp (30 mL) Thai sweet chili sauce
2 tbsp (30 mL) olive oil
4 tsp (20 mL) rice wine vinegar
1/4 tsp (1 mL) salt
2 cups (500 mL) shredded cabbage
1 cup (250 mL) bean sprouts
1 red finger chili pepper, cut in half lengthwise and sliced thinly
Lime wedges, for serving

Thai Peanut Sauce:
1/3 cup (75 mL) Maranatha® Smooth Peanut Butter
1/4 cup (60 mL) coconut milk
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) lime juice
4 tsp (20 mL) sriracha hot sauce
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) curry powder
1 clove garlic, minced

Directions

  1. Thai Peanut Sauce: In blender, combine peanut butter, coconut milk, soy sauce, lime juice, sriracha hot sauce, brown sugar, curry powder and garlic; purée until smooth and set aside.
  2. Preheat grill to medium heat; grease grate well. Thread Kale and Quinoa Bites evenly on 4 skewers. Grill skewers, turning, for 10 to 12 minutes or until grill-marked and heated through, basting with Thai sweet chili sauce for the final minute of cooking time.
  3. Whisk together oil, vinegar and salt; toss with cabbage, bean sprouts and chili pepper. Divide among 4 plates; place skewers on top. Serve with Thai Peanut Sauce and lime wedges.

Tips

For mild peanut sauce, omit hot sauce and chili pepper.