Teriyaki King Salmon With Tri-Color Quinoa – Simmer + Sauce

Ingredients

• For the Quinoa:
• 1 1/2 cups tri-color quinoa , cooked with chicken stock per the label instructions
• Chicken stock, as needed for cooking quinoa
• For the Salmon and Teriyaki Sauce:
• 1 1/2 pounds center cut boneless King salmon (or other), cut into 2-inch cubes
• 1/3 cup, plus 1 tablespoon low sodium soy sauce
• 1/3 cup, plus 2 tablespoons Mirin
• 1 tablespoon honey
• 1 tablespoon fresh ginger, grated
• 5 garlic cloves, minced
• 4 tablespoons Extra Virgin olive oil
• 1 teaspoon salt, divided
• 3 baby bok choy, trimmed and chopped
• 5 ounces shiitake mushrooms, stems removed and sliced
• 1 bunch scallions, minced for garnish