Califonia Bountiful
Main Dish

Teriyaki quinoa bowl

Kristen De Groot-Vaz calls this recipe one of her family favorites: "I mean, who doesn't love a teriyaki bowl?" Her version pairs marinated tri-tip with healthful grains and a colorful medley of fresh vegetables.

Kristen De Groot-Vaz
Farm Fresh Bowls, Visalia

Print Recipe

To print this recipe, choose a print size:



Teriyaki vinaigrette
1 cup olive and avocado oil blend (see note)
1 cup soy sauce or tamari
1/4 cup water
3 tbsp. brown sugar
3 cloves garlic, chopped
2 tbsp. sesame oil
1 tbsp. black pepper
1 tsp. Sriracha
1 (1-inch) piece ginger, peeled and chopped

Marinated tri-tip
1 (3- to 4-lb.) tri-tip
3/4 cup soy sauce or tamari
1/4 cup avocado or olive oil
6 cloves garlic, minced
1 1/2 tsp. black pepper
3/4 tsp. cayenne pepper

Quinoa bowl
2 cups quinoa
1 cup brown rice
6 cups water
2 tsp. chicken or
beef bouillon
1 tsp. salt
3 to 4 carrots, peeled
and sliced
1 red onion, sliced
2 red bell peppers, julienned
2 orange or yellow bell peppers, julienned
1 zucchini, seeded and sliced
2 cups snap peas
1 cup edamame (optional)
Sesame seeds, for garnish


For teriyaki vinaigrette: Blend all ingredients except ginger on low speed for 45 seconds. Place in a container or Mason jar. Add ginger and refrigerate.

For tri-tip: In a small bowl, mix together marinade ingredients and pour over meat. Place in a vacuum-sealed bag or covered dish and refrigerate for 2 to 24 hours. Cook tri-tip as desired. (Can be done in a slow cooker by adding beef bouillon and water to the meat and marinade.) Slice before serving.

For quinoa and rice: Rinse quinoa in a strainer to remove bitterness. Combine rinsed quinoa, rice, water, bouillon and salt in a saucepan. Bring to a simmer, cover and cook over low heat for 20 minutes. Use a fork to fluff and mix quinoa and rice.

For vegetables: In a skillet, sauté carrots and onion on medium heat for 3 to 4 minutes or until soft. Stir in bell peppers and cook 1 to 2 more minutes. Stir in zucchini, snap peas and 1/4 cup teriyaki vinaigrette, and cook for 1 to 2 more minutes.

To serve: Place quinoa and rice in a bowl, and top with sliced tri-tip and vegetables. Garnish with edamame and sesame seeds, and finish with 1/2 cup warmed teriyaki vinaigrette.

Note: De Groot-Vaz blends equal parts avocado oil and olive oil for use in her restaurants and at home, citing the blend's health benefits and lower smoke point, which helps reduce bitterness when cooking at high temperatures.

Serves 6

Photo: © 2019 Tomas Ovalle

Follow us on: Facebook Twitter YouTube Pinterest Pinterest