Teriyaki Quinoa Bowl

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.

Vegetables in Ice Bath

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. 

Servings 4


Teriyaki Sauce

  • 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

Quinoa Bowl

  • 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


  1. 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. 

Teriyaki Sauce

  1. 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. 

  2. 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

  1. 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. 

  2. 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. 

  3. 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. 

  4. Serve over quinoa, add avocado slices. 


Needed Items