Salmon Teriyaki Quinoa Bowl

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So much flavor packed into one protein-rich bowl!

Meet our Salmon Teriyaki Quinoa Bowl, a quick and easy recipe straight out of the WOT Test Kitchen. In just under 30 minutes, you can enjoy a nutritious bowl that is packed with vibrant flavors.

Perfect for a quick weeknight meal or a satisfying lunch you can prep this recipe ahead. We have a feeling this one will become a staple in your kitchen.

If you are looking for another Asian-inspired recipe, check out our Crunchy Asian Chicken Salad!

Salmon Teriyaki Quinoa Bowl

Servings servings

Ingredients

1 cup quinoa
1 tbsp sesame oil
3 scallions sliced; reserve a little for garnish
⅓ cup low-sodium soy sauce or tamari
⅓ cup mirin (Japanese rice wine)
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp honey
3 tbsp vegetable oil, divided
3 heads of baby Bok choy (about 1 pound), trimmed and chopped
8 oz button mushroom, thinly sliced
Grated zest of 1/2 lemon
1 lb skinless salmon, cut into 1 1/2-inch pieces

Garnish

Reserved scallion slices
Sesame seeds

Instructions

Cook the quinoa according to package directions. When the quinoa is cooked, let it cool for a few minutes. Add the sesame oil and most of the sliced scallions, leaving some for garnish. Cover and set aside.
In a measuring cup, whisk the soy sauce, mirin, garlic, ginger and honey.
In a small bowl, add the salmon pieces and pour half of the marinade over the salmon. Turning to coat all pieces. Let the salmon marinate at room temperature for 15 minutes.
Heat a large nonstick or enamel-coated cast iron skillet over medium-high heat.
Add 2 tablespoons vegetable oil. Add the Bok choy and cook until the leaves start wilting, 2 to 3 minutes.
Add the mushrooms and about two tablespoons of the reserved marinade over the mushrooms. Add the lemon zest and cook until soft, about 1 minute.
Using a slotted spoon, remove the cooked vegetables, place them in a bowl, and set aside.
Turn the heat on high and let the liquid in the pan mostly evaporate for about 1 minute.
Lower the heat to medium-high and add the remaining 1 tablespoon vegetable oil.
Add the salmon pieces to the skillet along with all the marinade in which the salmon was marinating.
Cook until the salmon is golden brown and cooked through, 3 minutes per side.
Remove the cooked salmon and set aside.
With the remaining marinade in the measuring cup, add it to the hot skillet and cook for about 1 minute. The marinade will slightly thicken. Once it has thickened slightly, remove it from heat. This sauce will be used to top each bowl.