Teriyaki Salmon Quinoa Bowls

Name: Teriyaki Salmon Quinoa Bowls
Ingredients: 1 cup tricolor quinoa; 1/3 cup plus 2 tablespoons soy sauce; 1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey; 4 cloves garlic, grated; 1 tablespoon minced peeled fresh ginger; 2 tablespoons honey; 1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces; 2 scallions (white and light green parts only), sliced, plus more for topping; 3 tablespoons vegetable oil; 3 heads baby bok choy (about 1 pound), trimmed and chopped; 6 ounces shiitake mushroom caps, thinly sliced; Grated zest of 1/2 lemon, plus wedges for serving