Teriyaki Quinoa Bowl

By: Executive Chef Vincent Petraglia

Download Recipe

Ingredients:

  • Protein:
    • Quinoa
    • Grapeseed Oil
  • Vegetables:
    • ¼ julienned Shitake Mushrooms (Stems removed) .5 ounces
    • Blanched Green Beans 1 ounce
    • Snap Peas (ends removed) 1 ounce
    • Heirloom Carrots (2” bias cut 1/8” thick) 1 ounce
    • Broccoli (1” x ½ “ florets) 1.5 ounce
    • Bok Choy 1.5 ounce
  • Asian Herb Mix:
    • Asian Herb Mix (pinch)
    • Teriyaki Sauce (2-3 ounces)
    • Quinoa & Brown Rice (6 ounces)
  • Avocado, Salt, Sesame Seed topping:
    • Avocado (1/4)
    • Kosher Salt (pinch)
    • Toasted Sesame Seeds (1/4 teaspoon)

Directions:

  1. Season protein with salt and cook in grapeseed oil
  2. Add vegetables
  3. Add Herbs, Teriyaki Sauce, Quinoa & Brown Rice, cook and plate
  4. Finish with Salt, Sesame Seeds on top

Enjoy!