Broccoli, Vegetable & Rice Teriyaki Bowls
1 cup quinoa or 1/2 cup brown basmati rice
1 1/2 (for quinoa) 1 cup (for rice) water
1 tbsp avocado oil
1 small red onion, chopped
1 zucchini chopped
1 cup asparagus cut into 1 inch pieces
1 bunch broccoli chopped
1 can adzuki or black beans, rinsed well
sliced green onions, avocado slices, fresh herbs or sprouts (garnish)
1/2 cup coconut aminos
1/4 cup avocado oil
3 tbsp maple syrup or honey
3 tbsp fresh squeezed lemon
1 tsp minced garlic
1 tsp minced or grated ginger
In a small saucepan over high heat, combine the quinoa or rice and water and bring it to a boil. Cover, then reduce the heat to low, allowing the quinoa to cook for 15 minutes or rice to cook for about 25 minutes, stirring occasionally until all of the water is absorbed. Fluff the cooked rice with a fork, and set aside.
Heat oil in a large skillet over medium heat, and sauté the chopped onion and for 5 minutes. Whisk together the sauce ingredients, then add the broccoli, zucchini, beans and sauce to the skillet, and stir well to coat. Cover the skillet with a lid, and allow the veggies to steam in the sauce until tender, about 6-8 minutes.
Add in the cooked rice, and stir well to make sure the sauce is evenly distributed. Season with salt and pepper, if desired, and serve immediately, with a garnish of sliced green onions, fresh herbs or sprouts.