Teriyaki Vegetable Quinoa

 

Back in August, my sisters and I travelled to Austin, TX for my “bachelorette weekend”— aka an Austin food tour since that’s what we really like to do when we travel. It was pretty darn incredible. Of course we ate some seriously delicious Mexican food, but we also went out of the box and tried lots of different  cuisines while we were exploring— because there’s more to Texas than Mexican food, right?!?

One of my absolute favorite restaurants we went to one night was called True Food Kitchen. Have you heard of it before?? Somehow, I had not, but I soon realized they have a bunch of them all over the country! Therefore I need to go more often.

And so do you!

 

Teriyaki Vegetable Quinoa {vegan, gluten free} // pumpkinandpeanutbutter.com

 

First of all, I love the way they focus on the use of whole, nutritious ingredients and prepare them so simply, yet deliciously. Kale guacamole— YES PLEASE! Edamame dumplings?? Sign me up! A whole menu of choices just like that.

Secondly, they had options for literally everyone— and we had a whole slew of diets and allergies just at our table—- but it was very easy to accommodate all of our needs.

Last, that atmosphere! It’s so clean and bright and modern and simple (make sure you check out my Austin post for more pics). I could honestly go here every Saturday night and not get sick of it!

 

Teriyaki Vegetable Quinoa {vegan, gluten free} // pumpkinandpeanutbutter.com

 

So the reason I’m talking so much about True Food Kitchen this morning is because today’s dish is inspired by my meal there. I ordered this simple, yet addicting Teriyaki Quinoa that was so flavorful and wholesome that I knew I had to recreate it when I got home!

The thing I loved most about this dish was the grain combo. Instead of just plain ol’ quinoa, this dish was made with a combination of short grain brown rice and red quinoa. Love it! I changed up the veggie assortment a little bit based on what I had in my fridge, so you could easily use whatever you have on hand.

And then there’s the sauce. A salty, tangy, savory, slightly spicy sauce that clings to every bite and just pops in you mouth! I used a combination of soy sauce (or tamari, if gluten free), rice wine vinegar, sesame oil, a little bit of maple syrup, and red chili pasta to make this beautiful sauce at home and it worked out beautifully. Ohh and a whole lot of sesame seeds too, of course.

Such a simple, nutritious, and easy-to-make-ahead meal that I know will be a regular in our kitchen now! Have a wonderful week everyone 🙂

 

Teriyaki Vegetable Quinoa {vegan, gluten free} // pumpkinandpeanutbutter.com

Teriyaki Vegetable Quinoa {vegan, gluten free} // pumpkinandpeanutbutter.com

Teriyaki Vegetable Quinoa

Serves 6-8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 1 cup short grain brown rice, dry
  • 2 cups water
  • 1/2 cup red quinoa, dry
  • 1 cup water
  • 1 Medium head of broccoli, chopped into florets
  • 1 cup sugar snap peas
  • 1 cup frozen shelled edamame
  • 1 cup mushrooms, sliced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped green onion
  • 1-2 tablespoon sesame seeds (I used white and black)

for the sauce

  • 4-5 tablespoons low sodium soy sauce (or tamari, if gluten free)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon red chili paste (or sriracha)
  • 1 tablespoon sesame seeds (I used white and black)

Directions

Step 1
Make your grains first. Boil 2 cups of water in one pot, then add in 1 cup of brown rice, reduce to a simmer, and cover. This usually takes around 40 minutes to cook. In a separate pot, boil 1 cup of water, then add in 1/2 cup of red onion, reduce to a simmer, and cover. This usually takes 15 minutes to cook. When the grain are done cooking, pour them into a large bowl and set aside to cool.
Step 2
In the meantime, steam your broccoli, sugar snap peas, and edamame on the stove until fork tender. Sauté your mushrooms in 1 tbsp of olive oil until golden brown.
Step 3
Whisk up the sauce: soy sauce, chili paste, rice wine vinegar, sesame oil, and sesame seeds. Pour the sauce over the rice and quinoa mixture and stir to coat. Add in the steamed veggies and sautéed mushrooms and stir once again. Top with more sesame seeds and sliced green onion!

Teriyaki Vegetable Quinoa {vegan, gluten free} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

19 Comments

  1. Not only does this sound absolutely delicious (I love asian flavors) but your photos are so beautiful, too!! I seriously need to make it down to Austin sometime soon, I’ve heard the food scene is amazing!

  2. I’ve always wanted to visit Austin … it sounds like such a great place especially food wise! This quinoa sounds perfect! I wish I had it on the menu for dinner tonight!

    • Thanks Ashley! Austin is a SERIOUS food town. You’ll definitely have to visit some time!

  3. This looks AMAZING! I love that there’s the combo of rice and quinoa, too! I’m on a mission to hunt down a True Food Kitchen (and just go to Austin because it’s been on my list for forever!). Gorgeous photos, too!

    • Aww thanks Maya! It’s so freakin easy too— definitely a good weeknight dinner or big batch lunch 🙂

    • I’m so glad you liked it Britney!! Definitely one of my favorite quick dinners 🙂

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