Teriyaki Vegetable Quinoa

This Teriyaki Vegetable Quinoa is the perfect weekday lunch, packed with whole grains and vegetables.

1 cup short grain brown rice, dry
2 cups water
1/2 cup red quinoa, dry
1 cup water
1 Medium head of broccoli, chopped into florets
1 cup sugar snap peas
1 cup frozen shelled edamame
1 cup mushrooms, sliced
1 tablespoon extra virgin olive oil
1/2 cup chopped green onion
1-2 tablespoon sesame seeds (I used white and black)

For the sauce:
4-5 tablespoons low sodium soy sauce (or tamari, if gluten free)
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon maple syrup or honey
1 teaspoon red chili paste (or sriracha)
1 tablespoon sesame seeds (I used white and black)

View the full recipe at pumpkin & peanut butter →