Teriyaki Meatballs, quinoa, Asian Salad


Ingredients
1 servings
meatballs, pre-made
7.0 piece(s)
teriyaki sauce
1.0 ounce(s)
quinoa, dry
0.25 cup(s)
scallions
0.06 bunch(es)
peas, sugar snap
2.0 ounce(s)
pineapple
0.13 whole
onion, red
0.03 whole
pepper, red
0.06 whole
cucumber
0.125 slice(s)
lettuce, romaine
0.125 head(s)
edamame, shelled
1.0 ounce(s)
dressing, Asian (sesame-ginger)
1.0 ounce(s)

Diätetische Beschränkungen
Soy
Beef
Pork

Rezept-Anleitung

Boil water for Quinoa-once it boils, add salt and quinoa-cook until tender, drain & add scallions-sliced. Use half of the red pepper and red onion for the salad, use other for main. Dice: onions, red peppers, pineapple. Heat e a large skillet/pan, add oil then add onions-cook for 5-7 minutes until translucent then add the onions, peppers, & snap peas-stir then add meatballs & teriyaki sauce. Bring to a boil, then turn down and simmer until meatballs are heated through. For the salad-chopped romaine, add peppers, onions, edamame, sliced cucumbers.