Easy Teriyaki Quinoa Bowl (Printable)

Crispy tofu, fresh veggies, and homemade teriyaki over fluffy quinoa for a quick healthy meal.

# What You Need:

→ Protein

01 - 14 oz extra-firm tofu, pressed and cubed, or 14 oz boneless skinless chicken breast, cut into cubes
02 - 2 tablespoons cornstarch
03 - 1 tablespoon olive oil

→ Grains

04 - 1 cup quinoa, rinsed
05 - 2 cups water or vegetable broth

→ Vegetables and Fruit

06 - 2 medium zucchini, spiralized
07 - 2 medium carrots, spiralized
08 - 1 ripe mango, peeled and diced
09 - 2 spring onions, thinly sliced
10 - 1 tablespoon sesame seeds, optional

→ Teriyaki Sauce

11 - 1/4 cup gluten-free soy sauce or tamari
12 - 2 tablespoons maple syrup or honey
13 - 1 tablespoon rice vinegar
14 - 2 teaspoons toasted sesame oil
15 - 2 teaspoons fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu or chicken cubes with cornstarch and olive oil. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, until tofu is golden and crisp or chicken is cooked through and lightly browned.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - Spiralize zucchini and carrots. Set aside.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until thickened, approximately 1 to 2 minutes. Remove from heat.
07 - Divide quinoa among serving bowls. Top with spiralized vegetables, baked tofu or chicken, mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • Everything cooks in under an hour, and most of it happens hands off in the oven or on the stove.
  • The teriyaki sauce is naturally gluten free and tastes miles better than anything from a bottle.
  • You can prep the vegetables and sauce ahead, then assemble bowls in minutes when hunger strikes.
  • It works beautifully with tofu or chicken, so everyone at the table stays happy.
02 -
  • Do not skip pressing the tofu, or it will steam instead of crisp, leaving you with sad, soggy cubes that never quite brown.
  • Mix the cornstarch slurry right before adding it to the sauce, because it settles quickly and loses its thickening power if it sits too long.
  • Taste the teriyaki sauce before drizzling and adjust the sweetness or saltiness to your preference, every brand of soy sauce varies in intensity.
03 -
  • Freeze the pressed tofu for an hour before cubing it, the ice crystals create a spongier texture that soaks up the teriyaki sauce even better.
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, it wakes up their nutty flavor and makes the whole bowl smell incredible.
  • Make a double batch of the teriyaki sauce and store half in a jar, it keeps for two weeks and transforms plain rice, noodles, or roasted vegetables into something special.
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