I often make extra cooked grains and baked sweet potatoes to keep in the refrigerator for quick meals like this Warm Teriyaki Quinoa Salad. If you have these items on hand you have nearly an instant meal once you add the remaining ingredients – perfect for an easy weeknight dinner!
There is something very satisfying about the flavor and texture of this dish. The slight chewiness of the quinoa, broccoli and mushrooms offers a nice contrast to the creaminess of the avocado and baked sweet potato.
Warm Teriyaki Quinoa Salad
- 2 large baked sweet potatoes diced
- 2 cups cooked quinoa
- ¼ cup water (plus more if needed)
- 4 cups frozen broccoli florets
- 8 oz sliced baby bella mushrooms
- 1 small onion chopped
- 1 avocado diced
- ½ cup teriyaki sauce (try my homemade recipe)
- Add ¼ cup of water to a 5 qt sauté pan and add chopped onion, mushrooms and broccoli.
- Cover and cook on medium high for approximately 10 minutes, stirring occasionally.
- Add more water, about 2 tbs at a time if needed, to prevent vegetables from sticking to the pan.
- Lightly warm quinoa and sweet potatoes separately in the microwave if they have been stored in the refrigerator.
- When the vegetables are done, turn off burner and add warm quinoa to the sauté pan and stir to mix with vegetables.
- Place ¼ of warm diced baked sweet potatoes in a pasta bowl.
- Spoon ¼ of quinoa/vegetable mixture over the sweet potatoes.
- Sprinkle ¼ of diced avocado over quinoa/vegetable mixture.
- Drizzle approximately 2 tbs of homemade teriyaki sauce over the salad and stir lightly with a fork.
- Repeat steps 1-4 for remaining servings.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.