Rob had school tonight and the boys wanted pizza (tortillia pizzas). But I needed something more. We had teriyaki pork tenderloin Monday night, so we had exactly 3 oz left over. We also had some pineapple with dinner Monday night, so we had some of that left over as well. So this is what I whipped up!
- 3 oz Pork Tenderloin, cooked
- 3.5 oz carrots, sliced
- 1 oz Snow Peas, chopped
- 1.5 oz fresh pineapple, chopped
- 1/2 cup of cooked Quinoa
- 2 t Extra Virgin Olive Oil
- 1/4 teriyaki sauce (we used New Season’s Wok bar’s teriyaki)
- Sesame Seeds for garnish
Warm Wok or frying pan with medium high heat, add EVOO. Add carrots and peas saute until tender or to your liking (I like my carrots to be cooked but still crunchy). Then add pineapple and pork to heat through. Add the quinoa and teriyaki sauce and stir to combine.
Add to a bowl and enjoy!