Quinoa & Vegetable Teriyaki Bowls
Ingredients
The quinoa and vegetables
-
1
cup
dry quinoa, rinsed
-
2
cups
water
-
1
teaspoon
coconut oil
-
½
red onion
chopped
-
1
bell pepper
chopped
-
½
pound
broccoli florets, chopped
-
1
zucchini
chopped
-
½
teaspoon
sea salt (optional)
-
to taste
sliced green onions, for garnish
The teriyaki sauce
-
6
tablespoons
coconut aminos or tamari
-
2
tablespoons
pure maple syrup
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
minced garlic
-
1
teaspoon
minced ginger
Instructions
- Combine quinoa and water in a small saucepan, bring to a boil, then cover and reduce heat to low, cooking for 15 minutes until water is absorbed.
- Fluff the cooked quinoa with a fork and set aside.
- Melt coconut oil in a large skillet over medium heat and sauté chopped onion and pepper for 5 minutes.
- Whisk together the sauce ingredients and add broccoli, zucchini, and sauce to the skillet, stirring to coat.
- Cover the skillet and steam the veggies in the sauce for about 8 to 10 minutes until tender.
- Add the cooked quinoa to the skillet and mix well to distribute the sauce evenly.
- Season with salt if desired and serve immediately, garnished with sliced green onions if preferred.
Nutrition Facts (estimated)
Servings
2
Calories
518
Total fat
8g
Total carbohydrates
94g
Total protein
17g
Sodium
1666mg
Cholesterol
0mg
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