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 too thick and sweet so, dilute it with something acidic, lemon juice or rice vinegar preferably.

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

  • Quinoa, 1 cup

​In another pot in salted water boil:

  • 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 usually prefer because it is a milder way 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:

  • Soy sauce, 1/2 cup

  • Sake, 1/2 cup

  • Sugar, 1/2 cup

  • Mirin, 1/2 cup

  • Onion, 1/2 cup

  • Ginger, peeled, 5 thin slices

  • Garlic, 5 cloves, peeled, and smashed.

Drain through a sieve to discard solids. Store in a jar in the fridge for future use.


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

  • Spring Onion, 2 stalks, cut thinly

Adjust seasoning and top with:

  • Smoked Trout, 1 fillet, cut in smaller pieces.