A delicious and colorful dish combining quinoa, brown rice, and fresh vegetables in a savory teriyaki sauce.
15 minutes, 6–8 Servings
| 2 cups | Water |
| 1 cup | Red or mixed quinoa |
| 1 medium head | Broccoli, chopped into florets |
| 1 cup | Sugar snap peas |
| 1 cup | Frozen shelled edamame |
| 1 cup | Mushrooms, sliced |
| 1 Tbsp | Extra virgin olive oil |
| ½ cup | Chopped green onion |
| 1–2 Tbsp | Sesame seeds (white and black) |
| 4–5 Tbsp | Low-sodium soy sauce |
| 1 Tbsp | Rice wine vinegar |
| 1 Tbsp | Sesame oil |
| 1 tsp | Maple syrup or honey |
| 1 tsp | Red chili paste or sriracha |
| 1 Tbsp | Sesame seeds (white and black) |
| 1. In a small pot with a cover, boil 2 cups of water. |
| 2. Add red or mixed quinoa (1 cup total) to the boiling water, reduce to a simmer, cover, and cook for about 15 minutes, until quinoa is tender. |
| 3. Combine the cooked grains in a large bowl and set aside to cool. |
| 4. Steam broccoli (1 medium head), sugar snap peas (1 cup), and edamame (1 cup) until fork-tender. |
| 5. Sauté mushrooms (1 cup) in extra virgin olive oil (1 Tbsp) until golden brown. |
| 6. Whisk together low-sodium soy sauce (4–5 Tbsp), rice wine vinegar (1 Tbsp), sesame oil (1 Tbsp), maple syrup or honey (1 tsp), red chili paste or sriracha (1 tsp), and sesame seeds (1 Tbsp). |
| 7. Pour the sauce over the rice and quinoa mixture, and stir to coat evenly. |
| 8. Add the steamed vegetables and sautéed mushrooms, then stir again. © RecipeRoulette.net |
| 9. Top with chopped green onions (½ cup) and additional sesame seeds (1–2 Tbsp). |
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