Last year I got into making quick and easy grain bowls. Through trial and error i’ve learned that the trick to an awesome grain bowl is quinoa (or grain of choice), some sort of dressing (my favorites include: lemon & olive oil, cumin-lime and teriyaki), lots of veggies (such as: edamame, shredded carrots, cherry tomatoes, corn, black beans, chickpeas, roasted cauliflower, etc) and then to make the grain bowl a little more filling I’ll add protein such as shredded cooked chicken or shrimp. One of my favorite grain bowls is a teriyaki quinoa bowl, which entails: quinoa, shredded carrots, peas, broccoli, edamame and I usually add shredded cooked chicken or shrimp for extra protein and I dress the quinoa bowl with Trader Joe’s soyaki sauce. Since I love the teriyaki grain bowl so much I decided to use it as a filling in scallion pancake mini muffin cups. The result ended up being a delicious appetizer or side dish to go alongside your favorite asian inspired homemade meals or is perfect for when you have just a little Chinese takeout leftover and need a little something extra to make another complete meal. I hope you enjoy!
Teriyaki Quinoa Bowl Scallion Pancake Cups – Serving Size:
3 Scallion Pancake Mini Muffin Cups
INGREDIENTS –
1/3 cup of cooked quinoa, I use this recipe
2 tablespoons of frozen edamame, defrosted
2 tablespoons of frozen broccoli, defrosted
2 tablespoons of shredded carrots
2 tablespoons of shredded cooked chicken, I like this lemon & olive oil baked chicken tender recipe
1.5 tablespoons of frozen peas, defrosted
1/6 cup (2 tablespoons + 2 teaspoons) Trader Joe’s soyaki sauce
1 Trader Joe’s frozen scallion pancake
Optional: 1 teaspoon of honey and 1/4 teaspoon of lime juice
RECIPE –
1. Put broccoli in a microwave safe bowl and add a dash of water and microwave for 1 minute then add a dash of lime juice to cooked broccoli
2. If broccoli is fully cooked put to the side or if it needs to be cooked a little longer keep in the bowl and add edamame, peas and shredded carrots. Microwave again for 30 seconds or until all vegetables are cooked through
3. Add cooked quinoa to bowl with veggies and throughly combine
4. If you want to elevate your teriyaki dressing add your soyaki sauce, honey and lime juice to a small bowl and mix throughly (you can skip this step if you want to just use the soyaki sauce without the extra ingredients)
5. Add your dressing to the quinoa and veggie mixture and throughly combine.
6. Cook scallion pancake according to directions on the package
7. Let cool and then cut cooked scallion pancake into three pieces
8. Put each piece of scallion pancake into 3 mini muffin tin cavities and form into a cup shape. If cups stay together take out of mini muffin tin pan. If cups don’t stay together and need additional cooking time heat your oven to 350º F and then bake scallion pancake cups for an additional 6-8 minutes. Let cool for at least 15 minutes and then remove from mini muffin tin
9. Fill scallion pancake cups with a heaping tablespoon of teriyaki quinoa mixture
10. Serve warm and enjoy!