Teriyaki Zucchini Stir-fry

After my family vacation, eating approximately 3,583 calories before noon a day, I like to do a detox of sorts and try to eat healthy, clean, low calorie meals.  At least for a day or two…My first night home I used one of the zucchini that had grown while we were gone, pre bugs, and some pantry staples to make teriyaki zucchini stir fry served over quinoa.  Very filling, quite tasty and it came together in less than half an hour.  I was a little nervous about the quinoa substitution, but I didn’t have any rice in the house, and I’m really glad I went with it.  I think this is a healthier choice I will make again!  Since this was a dinner for one I left out meat all together, but if you really need meat some chicken or shrimp would pair beautifully! 

Recipe after the jump.
Sincerely Loving Food,
Lainey
Teriyaki Zucchini Stir-Fry

1 tblsp Sesame Oil (evoo works too)
1 Large Zucchini, cut in half circles
1/4 C diced onion
1/4 C diced bell pepper, any color
salt, pepper, garlic powder (about 1 tsp of each)
Teriyaki Sauce
Sesame Seeds
1/2 C quinoa
1 C chicken broth or water

Bring quinoa and broth/water to a boil.  Reduce heat to low and simmer 15 minutes.  In the mean time:

Heat oil in pan over almost high heat, more than medium high not the highest, then add the zucchini.  Cook about 3 minutes without disturbing until starting to brown on one side, add the onions and bell pepper, give a stire, season with salt, pepper and garlic powder and cook until veggies are browned on all sides and almost soft, about 7 more minutes.   Pour teriyaki sauce over veggies until sauced to your liking, I used about 3 tablespoons.  Let the sauce come to temperature, about 2 minutes, and serve over quinoa, and sprinkle with sesame seeds.  Enjoy!