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.
Teriyaki Mushroom Quinoa Bowls
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- 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
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Cook the quinoa according to package directions.
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.
Toss together quinoa, mushroom mixture, and teriyaki sauce. Season with salt and pepper if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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