Mushroom Teriyaki Quinoa Bowl

A bowl of mushroom teriyaki quinoa 

Do you love quinoa? I sure do. It's so easy to cook and light on your body. Quinoa is high is fiber and protein, which is something I look for when grocery shopping. Protein and fiber keep my digestion system working well.  I love how quinoa can be paired with just about anything, sweet or sour and it still tastes amazing! 


  • 1 cup water
  • 1/2 cup quinoa
  • 2 Tablespoon extra-virgin olive oil
  • 1/2 pound mushrooms
  • salt
  • pepper
  • 1/2 yellow onion
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 2 Tablespoon teriyaki sauce


  1. Cook quinoa by adding 1 cup of water and 1/2 cup quinoa to a saucepan. Bring to a boil. Cover, reduce heat to low add a pinch of salt and simmer until water is gone. Fluffy quinoa with a fork. 
  2. Heat up a skillet, add 2 Tablespoon extra-virgin olive oil and 1/2 pound sliced mushrooms.
  3. Add a pinch of salt. 
  4. Chop 1/2 yellow onion, as soon as mushroom start getting a darker color add in the onions. Stir and sauté for 3 minutes. 
  5. Slice red, green and yellow bell peppers, add to the mushrooms. Sauté for another 2 minutes. 
  6. Add in 2 Tablespoon teriyaki sauce (I use the gluten-free). Give all a good stir and transfer on a serving plate along with cooked quinoa. 

serves 2