This Chicken Teriyaki Quinoa Bowl was a little meek in the color department, so I threw in some steamed broccoli to make it IG worthy. It’s packed with protein and a skinny version of the traditional teriyaki sauce! I’ve made this a second time and also added roasted red peppers. The more color the better.
1 cup of quinoa
2 cups of water
2 organic chicken breasts, diced
1 head of broccoli, chopped into florets
1/4 cup coconut palm sugar
1/4 cup low-sodium soy sauce
2 tablespoons of apple cider vinegar
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon cornstarch (or flour of choice to thicken)
- add the quinoa and water to a pot with a few dashes of sea salt.
- bring to a boil and then cover for about 15 minutes until the water is absorbed.
- fluff and set aside.