Ok this Teriyaki Quinoa Bowl is another copycat of the fabulous True Foods recipe. I used to get this dish every single time I went to True Foods until I branched out and started ordering other things off the menu. It is so good and so filling and honestly most of the time I get it without chicken, but my family likes protein so I put it in it when I am making it at home.
This is not a complicated recipe, but it does take a few pots which kinda drives me nuts (I hate to clean pots), but it is worth it. It doesn’t take much time so that is pretty much all I am looking for on a weeknight. And I always put my pots in the dishwasher anyway (not my cast iron or non-stick) because I am lazy and ready to watch whatever show I am in the middle of after dinner. I tell ya now that I have a teen driver my carpool days are over at night and we have so much more time to watch all those Netflix, Prime, Hulu shows. That is good and bad!
A quick note on this recipe….. You need to par-cook your vegetables which means to cook until al dente so they are not mushy but not cooked all the way through. By par-cooking them you can make them in advance and then reheat them in the recipe without over cooking them. So get a pot of boiling water, add a big pinch of salt and boil your vegetables for about 2-4 minutes depending on the vegetable. Then scoop them out of the water with a slotted spoon or spider and place them in a waiting ice bath (a bowl filled with ice and water). Let them cool completely to stop the cooking and place them on a dish towel to dry.
If you are in a really big hurry you can also cook your vegetables in those fancy microwave bags just cook them about 1-2 minutes less than the recommended time.
Another note- when you are grating your ginger. Peel it first using a spoon or vegetable peeler then grate using a microplane grater. You can find them at almost any grocery store or Bed, Bath and Beyond, Target, Williams-Sonoma…. You can use them for grating cheese, nutmeg, zest…
Hope you enjoy!
Teriyaki Quinoa Chicken Bowl
A copycat recipe of the fabulous True Foods Restaurant dish. Easy and healthy for a weeknight dinner or lunch.
- 1 cup water
- 3 Tablespoons brown sugar, packed
- 1/4 cup soy sauce
- 1 Tablespoon honey
- 2 garlic cloves, minced
- 1/2 teaspoon fresh grated ginger
- 1 tablespoon cornstarch
- 2 Tablespoons water
- 2 cups dry quinoa
- 4 cups water
- 8 oz sugar snap peas
- 1 cup shredded carrots
- 2 broccoli crowns, cut into bite sized pieces
- 2 baby bok choy, cut into bite size pieces
- 1 pint mushrooms, sliced
- 3 large boneless, skinless chicken breasts cut into bite sized pieces
- 3 Tablespoons vegetable oil, divided
- 1 avocado, pitted, peeled and sliced
Cook quinoa according to package directions. Typically you add quinoa and water to a pot and bring to a boil. Then lower heat and cover for 10 minutes.
In a medium saucepan add water, brown sugar, soy sauce, honey, garlic and ginger. Over medium-high heat bring to a boil. Lower temperature and let simmer for about 10 minutes.
To make slurry: mix cornstarch and water in a small bowl whisking with a fork or whisk. Slowly add to teriyaki mixture whisking until incorporated. It will thicken the sauce quickly.
Chicken and Vegetables
Season chicken pieces with salt and pepper. In a large skillet heat 2 Tablespoons oil. Add chicken pieces and cook through, about 5-7 minutes. Remove to a plate.
Bring a medium sized pot of water to a boil. Add a large pinch of salt and boil vegetable for 2-4 minutes or until crisp, tender. Remove vegetables with a slotted spoon to a bowl of ice and water and allow vegetables to cool.
In same skillet that you cooked the chicken in add the cooked/cooled vegetables and 1 Tablespoon oil. Cook for about 1 minute then add chicken and heat through. Add in 1/3 cup Teriyaki sauce and heat until bubbly. Add more sauce if you prefer.
Serve over quinoa, add avocado slices.