Quinoa Salad with Island Style Pineapple Teriyaki Balls

Franklin Farms

Hearty quinoa, fresh bell peppers, pineapple, and edamame tossed in a flavorful teriyaki dressing and topped with our Island Style Pineapple Teriyaki Balls.

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Ingredients

1 Package of Franklin Farms Pineapple Teriyaki Balls, pan-fried according to package directions.
½ Cup of Franklin Farms Shelled Edamame
1 to 1 ½ cups of Cooked Quinoa
½ Cup of Diced Pineapple
½ of a Red Bell Pepper
3 Pieces of Green Onion, Chopped
½ Cup of Fresh Spinach

Dressing:

1 Tablespoon of Teriyaki Sauce
1 Tablespoon of Olive Oil
1 Tablespoon of Rice Vinegar
1 Tablespoon of sweetener of your choice
1 Teaspoon of sesame seeds

Hearty quinoa, fresh bell peppers, pineapple, and edamame tossed in a flavorful teriyaki dressing and topped with our Island Style Pineapple Teriyaki Balls.

Still hungry? Click here for more vegan recipes!

Method

In a pan over medium-high heat, sauté peppers with light oil until slightly soft.
Add pineapple and edamame and continue to cook for a few minutes.
Mix dressing by combining all ingredients needed in a jar and shake well to combine.
Prepare the Pineapple Teriyaki Balls according to package directions.
Combine cooked quinoa with fresh spinach. Add the peppers, pineapple, edamame and green onion. Drizzle with dressing and toss.
Serve with Island Style Pineapple Teriyaki Balls, extra sesame seeds and green onion. Enjoy!