Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • ½ cup quinoa
  • 2 Tbsp extra virgin olive oil
  • ½ lb mushrooms, (sliced)
  • salt, (to taste)
  • pepper, (to taste)
  • ½ yellow onion, (chopped)
  • ½ red bell pepper, (sliced)
  • ½ yellow bell pepper, (sliced)
  • ½ green bell pepper, (sliced)
  • 2 Tbsp teriyaki sauce

Instruction

  • 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. Fluff quinoa with a fork.
  • Heat up a skillet and add 2 Tablespoons of extra-virgin olive oil and 1/2 pound sliced mushrooms.
  • Add a pinch of salt.
  • Chop 1/2 yellow onion. As soon as mushroom begin to darken, add in the onions. Stir and sauté for 3 minutes.
  • Slice red, green and yellow bell peppers, add to the mushrooms. Sauté for another 2 minutes.
  • Add in 2 Tablespoons teriyaki sauce (I use a gluten-free option). Give everything a good stir and transfer onto a serving plate along with cooked quinoa.