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Teriyaki Quinoa Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 487kcal

Ingredients

  • 1/3 cup Quinoa
  • 2 Eggs
  • 2 tbsp Extra-virgin olive oil
  • 3 clove Garlic sliced
  • 2 tsp Fresh ginger minced
  • 1/2 cup Mushrooms sliced
  • 1/2 cup Carrots shaved
  • 5 oz Sirloin steaks chopped into small strips or bite sized pieces
  • 1/4 cup Beef broth
  • 3 tbsp Reduced-sodium soy sauce
  • 1 cup Broccoli
  • 1 tbsp Brown sugar
  • 1 tsp Cornstarch dissolved in an equal amount of water
  • 2 tbsp Scallions chopped
  • 2 tsp Sesame seeds black and white
  • 2 slices Crusty bread
US Customary - Metric

Instructions

  • 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.
  • Bring a pot of water to a boil. Add the eggs to the water and cook for 6 minutes (cook 8 to 10 minutes for hard boiled if desired). Drain the water and fill the pot with cool tap water. Let the eggs sit for 5 minutes then peel and set aside.
  • Heat a non-stick pan over medium heat. Once hot, add in the oil. Saute the garlic, ginger, mushrooms, and carrots until softened. Add in the beef and brown well. Stir in the broth, soy sauce, and broccoli. Bring to a simmer and stir in the sugar 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. Mix in the quinoa until fully combined.
  • Place the egg in the bowl and cut in half. Garnish with scallions and sesame seeds. Serve with bread.

Nutrition

Calories: 487kcal | Carbohydrates: 41g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1528mg | Potassium: 907mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2987IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 5mg