Teriyaki Quinoa Bowl with Grilled Veggies
Savor a nutritious Teriyaki Quinoa Bowl, featuring fluffy quinoa tossed with an array of beautifully grilled vegetables. Drizzled with a homemade teriyaki sauce, this wholesome dish is garnished with crunchy sesame seeds and vibrant green onions, creating a perfect harmony of flavors and textures. Ideal for a healthy lunch or dinner, this bowl is both satisfying and delicious.
ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 bell pepper (red or yellow), sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- 2 tablespoons sesame seeds (for garnish) For Teriyaki Sauce:
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
steps
- 1.
Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- 2.
In a large skillet, heat olive oil over medium heat. Add bell pepper, zucchini, broccoli, and carrot. Season with salt and pepper, and sauté until vegetables are tender and slightly charred (about 5-7 minutes).
- 3.
Meanwhile, in a separate saucepan, combine soy sauce, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer and let it cook for 3-4 minutes. Add cornstarch mixture to thicken the sauce, stirring continuously until desired consistency is reached.
- 4.
Add the cooked quinoa to the skillet with vegetables, and pour a portion of the teriyaki sauce over the top, tossing to combine.
- 5.
Serve the quinoa bowl hot, drizzled with additional teriyaki sauce. Garnish with chopped green onions and sesame seeds.
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