Quinoa Teriyaki with Broccoli and Smoked Trout


Quinoa is quick to cook and perfect for mingling with a variety of vegetables and sauces. In this recipe it is dressed with a wonderful home made teriyaki sauce, very easy to prepare and store forever in the fridge. You can use ready made, but I find they are to thick and sweet so, dilute it with something acidic, lemon juice or rice vinegar preferably.

Finally, season at the end in the bowl when mixing everything together.

In one pot boil for 15 minutes in plenty of water:

1. Quinoa, 1 cup

In another pot in salted water boil:

2. Broccoli, 1 small piece, separated into large florets

for about 8 minutes, and check a knife can slide through the stem. Take care not to overcook the broccoli, you want it to hold its shape and have a proper bite. Refresh under cold water as soon as you remove it from the pot.

You can also steam the broccoli which I prefer because it is a milder means to cook, and it protects the delicate florets. Steaming should take about 15 minutes.

For the Teriyaki sauce, simmer in a pot to reduce initial volume to half and thicken texture, about 20 minutes:

3. Japanese Soy, 1/2 cup (I prefer it to other soy sauces, I find it is more elegant)

4. Sake, 1/2 cup

5. Sugar, 1/2 cup

6. Mirin, 1/2 cup (a rice distillation product, similar to sake but with less alcohol and more sugar, effectively used as sweetener in Asian cuisines)

7. Onion, 1/2 cup

8. Ginger, peeled, 5 thin slices

9. Garlic, 5 cloves, peeled, and smashed.

Drain through a sieve to discard solids. Store in a jar in the fridge for future use. It is commonly used in recipes with fish and pork.


In a bowl mix quinoa, broccoli, as much of the sauce as you like, I prefer to keep it dressed but dry. and also add:


10. Spring Onion, 2 stalks, cut thinly

Adjust seasoning and top optionally with:

11. Smoked Trout, as much as you wish


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