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Teriyaki Salmon Quinoa Bowls

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
  3. 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.
  4. 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.