Teriyaki salmon and quinoa bowl

Ingredients:

• 1 cup tricolor quinoa
• 0.7 kg skinless salmon, cut into 4 cm pieces.
• 1/3 cup + 2 tablespoons soy sauce
• 1/3 cup + 2 tbsp mirin (Japanese rice wine) or
  1/4 cup each of spiced rice vinegar and water + 1 tbsp. honey
• 4 cloves garlic, grated
• 1 tbsp. chopped peeled ginger root
• 2 tablespoons of honey
• 2 green onions (white and light green parts only), thinly sliced ​​+ extra for serving
• 3 tablespoons of vegetable oil
• 3 bunches small bok choy (about 0.5 kg), trimmed and chopped
• 170 g shiitake mushroom caps, thinly sliced
• Grated zest of half a lemon + wedges for serving

Preparation:

1. Cook the quinoa according to package directions. Meanwhile, in a medium bowl, combine 1/3 cup each of soy sauce and mirin with three-quarters of the garlic, ginger, and honey. Add the salmon pieces and turn to coat on all sides. Let marinate at room temperature for 15 minutes.
2. Stir in the green onions and the remaining 2 tablespoons soy sauce. Cover and set aside.
3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves begin to wilt, 3 to 4 minutes. Add the remaining garlic and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and lemon zest; season with pepper. Transfer the vegetables and mushrooms to a bowl.
4. Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon of vegetable oil. Add the salmon and about a third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is browned and cooked through, about 3 minutes per side. Top each serving of quinoa with the vegetables, salmon pieces, and green onions. Serve with lemon wedges.