This delightful quinoa bowl proves that healthy can be delicious.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3ep7A39Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Teriyaki Salmon Quinoa BowlsRecipe courtesy of Food Network KitchenTotal: 40 minActive: 30 minYield: 4 servingsLevel: EasyIngredients1 cup tricolor quinoa1/3 cup plus 2 tablespoons soy sauce1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey4 cloves garlic, grated1 tablespoon minced peeled fresh ginger2 tablespoons honey1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces2 scallions (white and light green parts only), sliced, plus more for topping3 tablespoons vegetable oil3 heads baby bok choy (about 1 pound), trimmed and chopped6 ounces shiitake mushroom caps, thinly slicedGrated zest of 1/2 lemon, plus wedges for servingDirectionsCook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.Photograph by Justin WalkerSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TeriyakiSalmonQuinoaBowls #JustinWalker #FoodNetworkTeriyaki Salmon Quinoa Bowls | Food Networkhttps://youtu.be/T_YMtzKd9BE