Thìs Chìcken Terìyakì Quìnoa Bowl was a lìttle meek ìn the color department, so ì threw ìn some steamed broccolì to make ìt ìG worthy. ìt’s packed wìth proteìn and a skìnny versìon of the tradìtìonal terìyakì sauce! ì’ve made thìs a second tìme and also added roasted red peppers. The more color the better.
ìNGREDìENTS
- 1 cup of quìnoa
- 2 cups of water
- 2 organìc chìcken breasts, dìced
- 1 head of broccolì, chopped ìnto florets
- olìve oìl
- 1/4 cup coconut palm sugar
- 1/4 cup low-sodìum soy sauce
- 2 tablespoons of apple cìder vìnegar
- 1/2 teaspoon ground gìnger
- 2 cloves garlìc, mìnced
- 1 tablespoon cornstarch (or flour of choìce to thìcken)
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Chicken teriyaki quinoa bowl
Chicken teriyaki quinoa bowl
ìNSTRUCTìONS
- add the quìnoa and water to a pot wìth a few dashes of sea salt.
- brìng to a boìl and then cover for about 15 mìnutes untìl the water ìs absorbed.
- fluff and set asìde.
- ....
- ......
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