Teriyaki Quinoa Bowl

Prep Time 15

Cook Time 20

Servings servings

Calories 487kcal

Cook the quinoa according to the instruction on the package. Once cooked, season with salt and pepper to taste. Cover with a lid to keep warm.
In a bowl submerge the carrot and cucumber in the vinegar. Set aside. Drain well before serving.
Bring a pot of water to a boil. Add the eggs to the water and cook for 6 minutes (soft boiled) or up to 10 minutes (hard boiled). Drain the water and fill the pot with tap water. Let the eggs sit for 5 minutes then peel and set aside.
In a bowl mix the chicken with ginger, garlic powder, salt and pepper. Roll the mixture into equal sized balls.
Heat a non-stick pan over medium heat. Once hot, add in the oil. Nicely brown the meatballs on all sides. Add the broth and soy sauce to the pan. Bring to a simmer and cook the meatballs to an internal temperature of 155 degrees using a thermometer. Remove the meatballs from the pan. Add the sugar and simmer until it dissolves. Taste and adjust the sugar or soy as needed.
Slowly stir the cornstarch mixture into the pan. Once the liquid becomes thick remove it from the heat.
Serve the meatballs over quinoa, spoon the sauce over top. Serve with carrots and cucumber. Place the egg in the bowl and cut in half. Garnish with scallions and sesame seeds.