regenerative quinoa brown rice blend, broccoli, rainbow carrots, bok choy, snap peas, pickled shiitake, sesame seeds

In a medium saucepan, combine the regenerative quinoa brown rice blend with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the grains are tender and the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Cook the Grains

While the grains are cooking, steam the broccoli, rainbow carrots, bok choy, and snap peas until they are tender-crisp, about 5-7 minutes.

Prepare the Vegetables

In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and minced ginger until well combined.

Make the Teriyaki Sauce

In a large bowl, combine the cooked quinoa brown rice blend, steamed vegetables, and pickled shiitake mushrooms. Drizzle the teriyaki sauce over the mixture and toss gently to combine. Serve in bowls and garnish with sesame seeds.

Combine and Serve

Regenerative quinoa brown rice blend

Broccoli florets

Rainbow carrots, sliced

teriyaki quinoa bowl

Recipe information

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