Teriyaki Quinoa Bowl Recipe
Recipe information
Make Teriyaki Quinoa Bowl in just 30m. regenerative quinoa brown rice blend, broccoli, rainbow carrots, bok choy, snap peas, pickled shiitake, sesame seeds
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Ingredients
Grains
Vegetables
Pickled Ingredients
Garnish
Sauce
Preparation
1. 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.
2. 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.
3. 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
4. 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.
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