BBQ Teriyaki Fillets and Pineapple Buddha Bowl
Preparation time: 40 minutes
Serves: 4
Nutrition: Per serving
Energy
354 Kcal
Fat
11g
Saturates
1.9g
Sugars
18g
Salt
0.82g
A mouthwatering addition to any BBQ. Savour the blends of crisp vegetables, quinoa protein grains, succulent BBQ vegetarian chicken marinated in Teriyaki sauce, and sweet pineapple. As well as great flavours, it is low in saturated fat and salt, and provides protein* as well as 2 of your 5-a-day per serving.
Ingredients
For the skewers:
Half a pack (150-160g) of Quorn Fillets, defrosted
2 thick slices (~350g) fresh or 4-5 canned pineapple slices in juice, drained
For the teriyaki marinade:
150ml water
2 tsp of reduced salt soy sauce
2 tsp sesame oil
1 tbsp mirin
½ tbsp maple syrup
½ tbsp arrowroot powder
1 clove of garlic, minced
1 tbsp fresh ginger, grated
¼ tsp black pepper
For the salad:
1 pack (~250g) of pre-cooked quinoa
80g romaine lettuce, shredded
50g red cabbage, shredded
½ red pepper, finely sliced
1 carrot, grated
2 spring onions, finely sliced
80g ready-to-eat edamame beans
1/2 cucumber, sliced into ribbons
4 radishes, finely sliced
Garnishes:
5g fresh coriander, finely chopped
1 red chilli, finely chopped
1 tbsp toasted sesame seeds
1 tbsp peanuts, crushed
4 wedges of lime
Method
If using wooden skewers, soak them in water (fully submerge) for at least 30 minutes before using.
Place the whole Quorn Fillets and pineapple slices onto skewers (soaked if wooden) and set aside.
Make the Teriyaki marinade: put all the ingredients into a small pan and set over a medium heat, whisking constantly until the sauce thickens. Set ¼ of the sauce to one side. Using a pastry brush, coat the skewered Quorn and pineapple pieces with the remaining ¾ of the sauce.
Place the skewers onto a pre-heated gas or charcoal BBQ and cook for 12-15 minutes, turning them occasionally.
Whilst the fillets and pineapple are cooking, make the salad: take a large bowl and mix together the quinoa, lettuce, red cabbage, red pepper, carrot, and spring onions.
Once cooked, remove the fillets and pineapple from the skewers. Slice the fillets diagonally and roughly chop the pineapple and place them to the side.
Divide the salad between four bowls and place fillets and pineapple pieces, edamame beans, cucumber ribbons and radishes on top of the salad.
Garnish with coriander, red chilli, sesame seeds and crushed peanuts. Drizzle with the remaining teriyaki sauce and serve with the lime wedges.
*Provides 15g of protein per serving