Name: Teriyaki Salmon Quinoa Bowls
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 cup tricolor quinoa; 1/3 cup plus 2 tablespoons soy sauce; 1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey; 4 cloves garlic, grated; 1 tablespoon minced peeled fresh ginger; 2 tablespoons honey; 1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces; 2 scallions (white and light green parts only), sliced, plus more for topping; 3 tablespoons vegetable oil; 3 heads baby bok choy (about 1 pound), trimmed and chopped; 6 ounces shiitake mushroom caps, thinly sliced; Grated zest of 1/2 lemon, plus wedges for serving

Directions

Watch how to make this recipe.

Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.