Chicken teriyaki quinoa bowl

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Thìs Chìcken Terìyakì Quìnoa Bowl was a lìttle meek ìn the color department, so ì threw ìn some steamed broccolì to make ìt ìG worthy. ìt’s packed wìth proteìn and a skìnny versìon of the tradìtìonal terìyakì sauce! ì’ve made thìs a second tìme and also added roasted red peppers. The more color the better.

ìNGREDìENTS

• 1 cup of quìnoa
• 2 cups of water
• 2 organìc chìcken breasts, dìced
• 1 head of broccolì, chopped ìnto florets
• olìve oìl
• 1/4 cup coconut palm sugar
• 1/4 cup low-sodìum soy sauce
• 2 tablespoons of apple cìder vìnegar
• 1/2 teaspoon ground gìnger
• 2 cloves garlìc, mìnced
• 1 tablespoon cornstarch (or flour of choìce to thìcken)

Chicken teriyaki quinoa bowl

ìNSTRUCTìONS

1. add the quìnoa and water to a pot wìth a few dashes of sea salt.
2. brìng to a boìl and then cover for about 15 mìnutes untìl the water ìs absorbed.
3. fluff and set asìde.
4. ....
5. ......

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