Copycat True Food Kitchen Quinoa Teriyaki Salmon Bowl

This is my version made with 4 ancient grains. I also added brussel sprouts.

 

Here is the bowl I had at True Foods.

These are the grains used in my bowl. For the recipe we will stick with brown rice and quinoa.

 Teriyaki Sauce

3/4 cups chopped pineapple 

1 Fuji, gala or honey crisp apple
1 tablespoon chopped fresh ginger
2 scallions chopped
1/2 cup coconut palm sugar
1/3 cup fresh squeezed orange juice 
1/3 cup tamari or soy sauce

Instructions

 Whisk all ingredients together in a sauce pan. Simmer them for 20 minutes allowing the fruit to get soft. Once cooled blend to a smooth texture.Store in an airtight container in the refrigerator for up to 3 days.

Quinoa Teriyaki Salmon Bowl (use shrimp, chicken or fish)

• 1/2 cups dry red qunioa
• 1 cup brown rice
• 4 oz baby Bella mushrooms 
• 3 medium heirloom carrots (about 1 1/3 cups) peeled and sliced
• 3 1/2 cups combined broccoli crowns and halved Brussels sprouts 
• 2 baby boc choy, tear leaves from center, rinse in cold water, cut into chunks
• 3 6oz salmon fillets 
• 2 tablesoons vegetable oil
• 1 medium avocado, pitted, peeled and sliced
• 2 tablespoons toasted sesame seeds

Instructions

Cook quinoa and rice according to the package. Both grains can be cooked together.

(We are going to blanch our veggies with the exception of the mushrooms)

Boil carrots for 1 minute, then add broccoli and Brussel sprouts and boil 1 minute.  Drain vegetables and add to a boil of ice water.  Drain vegetables as soon as the vegetables are cold.  Transfer to a paper towel to dry.  

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides . Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness. Immediately glaze the cooked fillets with teriyaki sauce.

Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes), stir in 1/3 cup teriyaki sauce.  Heat until bubbly.   Serve over a bed of brown rice and quinoa, add slices of avocado and grilled salmon.

 Sprinkled toasted sesame seeds to the top.

The barley and farro definitely had a heartier and chewy texture. The browns rice had more of a familiar mouth feel. I never get tired of the energetic crisp of properly cooked quinoa.