Teriyaki Quinoa Bowl Recipe
regenerative quinoa brown rice blend, broccoli, rainbow carrots, bok choy, snap peas, pickled shiitake, sesame seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Pickled Ingredients
Garnish
Sauce
Method
Preparation
Cook the Grains
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.
Prepare the Vegetables
While the grains are cooking, steam the broccoli, rainbow carrots, bok choy, and snap peas until they are tender-crisp, about 5-7 minutes.
Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and minced ginger until well combined.
Assembly
Combine and Serve
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.
