Quinoa Vegetable Teriyaki Bowl (Printable Version)

Fluffy quinoa topped with crisp vegetables and savory teriyaki sauce for a satisfying plant-based meal ready in 40 minutes.

# The Ingredients You'll Need:

→ Quinoa

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 - 14 oz extra-firm tofu, 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

# Step-by-Step Instructions:

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 6-8 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, whisking constantly, until thickened, about 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 4-5 minutes until vegetables are tender-crisp.
05 - Divide cooked quinoa among four 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.

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-quality while actually being packed with whole grains and vegetables.
  • The crispy tofu and tender vegetables hit multiple textures in one bite, keeping things exciting throughout the meal.
  • You can prep everything ahead and assemble in minutes, which means weeknight cooking that doesn't feel like a chore.
02 -
  • Pressing the tofu is the difference between disappointing steamed cubes and the crispy exterior everyone craves; don't skip this step no matter how impatient you feel.
  • Add the cornstarch slurry to the sauce slowly while whisking constantly, or you'll end up with lumps instead of that silky gloss you're after.
  • Keep your wok or skillet screaming hot when you add the vegetables, or they'll release water and steam instead of charring slightly, which is where the real flavor lives.
03 -
  • Batch-cook quinoa at the beginning of your week and store it in the fridge; it reheats beautifully and turns these bowls from 40 minutes to 15 minutes.
  • Press your tofu the night before and store it in the refrigerator, so it's ready to cube and fry whenever hunger strikes.
Return to Recipe