Easy Teriyaki Quinoa Bowl (Printable version)

Fluffy quinoa topped with spiralized zucchini, carrots, mango, and crispy tofu or chicken with a savory glaze.

# 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

# Step-by-step guide:

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, or 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 cooked quinoa among serving bowls. Top with spiralized vegetables, baked protein, diced mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, but tastes like you've been planning it all week.
  • The teriyaki sauce is so good you'll want to pour it on everything else you eat for the next month.
  • One bowl somehow feels indulgent and nourishing at the same time, which is the magic trick we're all chasing.
02 -
  • If your tofu is watery when you bite into it, you didn't press it long enough beforehand—next time, wrap it in a clean kitchen towel and let something heavy sit on it for at least fifteen minutes.
  • The cornstarch slurry in the sauce is essential; if you skip it or forget to mix it with cold water first, you'll end up with clumpy sauce instead of something silky and coat-worthy.
03 -
  • If you're cooking for someone who's skeptical about tofu, this bowl will change their mind because the crispy exterior tastes more like something they'd order at a restaurant than like health food.
  • Make the teriyaki sauce while the oven is running and the quinoa is simmering so everything comes together at exactly the same moment and everything is warm and perfect when you eat it.
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