This recipe can be prepared in under 20 minutes. It is vegan friendly and full of vegetables and protein. It is full of flavor from the homemade teriyaki sauce and a great dinner for when you are in a pinch! You also get can a little creative and use any variety of vegetables you prefer!
3/4 cup dry quinoa, rinsed
1 tablespoon coconut oil
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 handfuls of spinach
1/2 pound broccoli florets, chopped
1 cup cauliflower, copped
1 small eggplant, chopped
1/2 teaspoon sea salt (optional)
5 tablespoons tamari soy sauce
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon ginger powder
Cook the quinoa according to directions.
Whisk together the sauce ingredients and set aside.
In a skillet over medium heat, melt the coconut oil. Sauté the chopped onion and pepper for 5 minutes or until tender.
Add the broccoli, eggplant, cauliflower and sauce to the skillet, and stir well to evenly distribute. Cover the skillet with a lid, and allow the veggies to steam in the sauce until tender. Roughly 10 minutes. Add the spinach two minutes before and allowing it to steam the last few minutes.
Add the quinoa to the skillet once the vegetables are tender. Stir well. Taste the dish here and adjust if needed. Serve!