Teriyaki Quinoa Bowls (Edit recipe)

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Quinoa instead of rice, scrambled egg through it, and a coconut aminos teriyaki sauce with sesame oil and rice wine vinegar. A bag of frozen mixed vegetables does the rest, which makes this a genuine twenty-minute dinner on a night with no plan. Drain the quinoa properly before it goes into the wok. Wet quinoa turns the whole bowl to mush and the sauce never clings.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

10

Serves: 3

Ingredients

1 cup Quinoa, rinsed
1 Tbsp Avocado Oil
1/2 whole Yellow Onion, chopped
1 cup Frozen Mixed Vegetables, organic
2 whole Egg, scrambled
6 Tbsp Teriyaki Coconut Aminos, coco aminos teriyaki sauce; sauce
1 1/2 tsp Sesame Oil, sauce
1 tsp Rice Wine Vinegar, sauce
1/4 tsp Salt, to taste; sauce
1/8 tsp Black Pepper, to taste; sauce

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a saucepan, cook quinoa according to package directions.
In a separate wok, heat up oil and saute onions until caramelized.
Stir in frozen mixed vegetables, and heat until cooked through.
Mix in eggs and cook until scrambled.
Add in drained quinoa until all ingredients are evenly distributed.
In a separate bowl, whisk together all sauce ingredients, and mix into the quinoa to evenly coat. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	10 g
Carbohydrates:	38 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	182 mg
Fiber:	5 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.