Teriyaki Mushroom Quinoa Bowls - Slender Kitchen
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Teriyaki Mushroom Quinoa Bowls

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364
Calories 
52g
Carbs 
10g
Fat 
21g
Protein 
9
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

Grain bowls are something I make almost weekly to use up leftover veggies and protein I have in the fridge. Last week I had a bunch of extra mushrooms and decided to build an Asian grain bowl using mushrooms, edamame, and teriyaki sauce. It was delicious and I have been eating the leftovers almost daily since then. Since most of the flavor in this dish comes from the teriyaki sauce, make sure to choose one with lots of flavor. If you like things spicy, add some Sriracha to the teriyaki sauce before adding it.

Prep Time

Teriyaki Mushroom Quinoa Bowls

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.33 cups quinoa
  • 1 tbsp. vegetable oil
  • 1 pound mushrooms, sliced
  • 1 tbsp. fresh ginger, minced
  • 2 U cloves garlic, minced
  • 1 cup shelled edamame, defrosted
  • 4 U scallions, sliced thin
  • 1/2 cup teriyaki sauce

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 364
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
5%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 0mg
0%
Sodium 1 394mg
61%
Total Carbohydrate 52g
17%
Dietary Fiber 8g
32%
Sugars 8g
Protein 21g

Directions

  1. Cook the quinoa according to package directions.
  2. When the quinoa has about 6 minutes left to cook, heat the oil over high heat. Add the mushrooms and cook for 3-4 minutes until tender and brown. Stir in the garlic and ginger. Cook for 30 seconds. Add the edamame and scallions. Cook for 1-2 minutes until warmed through.
  3. Toss together quinoa, mushroom mixture, and teriyaki sauce. Season with salt and pepper if needed.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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