Quinoa Vegetable Teriyaki Bowl (Printable)

Fluffy quinoa meets crisp vegetables and savory teriyaki sauce with crispy tofu for a satisfying wholesome meal.

# What You Need:

→ Quinoa Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Vegetables

04 - 1 tablespoon sesame oil or vegetable oil
05 - 1 red bell pepper, thinly sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 1 cup snap peas, trimmed
09 - 1/2 red onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated

→ Plant-Based Protein

12 - 1 block extra-firm tofu (14 oz), pressed and cubed
13 - 1 tablespoon cornstarch
14 - 1 tablespoon vegetable oil for frying

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce, gluten-free if needed
16 - 2 tablespoons maple syrup or agave nectar
17 - 2 tablespoons rice vinegar
18 - 1 tablespoon sesame oil
19 - 1 tablespoon cornstarch mixed with 2 tablespoons water
20 - 1 teaspoon fresh ginger, grated
21 - 1 clove garlic, minced

→ Garnishes

22 - 2 tablespoons sesame seeds
23 - 2 green onions, thinly sliced

# Directions:

01 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, approximately 6 to 8 minutes. Remove and set aside.
03 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch mixture and cook while whisking until thickened, approximately 2 minutes. Set aside.
04 - In a large skillet or wok, heat sesame oil over medium-high heat. Add garlic and ginger, cook for 30 seconds. Add bell pepper, broccoli, carrot, snap peas, and red onion. Stir-fry for 4 to 5 minutes until vegetables achieve tender-crisp texture.
05 - Divide cooked quinoa evenly among four serving bowls. Top with stir-fried vegetables and crispy tofu. Drizzle generously with teriyaki sauce.
06 - Garnish with sesame seeds and green onions if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It satisfies that takeout craving without the guilt, grease, or mystery ingredients.
  • The quinoa soaks up the teriyaki beautifully, and every bite feels complete.
  • You can swap vegetables based on what's wilting in your crisper drawer.
  • It reheats surprisingly well, making it a solid lunch prep option.
02 -
  • Press the tofu for at least 15 minutes or it won't crisp up no matter how hot your pan is.
  • Don't add the cornstarch slurry to the sauce until it's simmering, or it won't thicken properly.
  • If your vegetables release too much water, turn up the heat and let it evaporate instead of stirring constantly.
03 -
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on, it brings out a deeper nuttiness.
  • If you want more heat, add a pinch of red pepper flakes to the teriyaki sauce while it simmers.
  • Use a well-seasoned wok if you have one, the high sides make tossing vegetables easier and nothing flies out onto the stove.
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