Quinoa Vegetable Teriyaki Bowl (Printable)

Fluffy quinoa topped with crisp vegetables and homemade teriyaki sauce for a satisfying plant-based 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
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 (14 oz) extra-firm tofu, pressed and cubed
13 - 1 tablespoon cornstarch
14 - 1 tablespoon vegetable oil

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce
16 - 2 tablespoons maple syrup
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

# How-To:

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 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 slurry and cook while whisking continuously until thickened, approximately 2 minutes. Set aside.
04 - Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking for 30 seconds until fragrant. Add bell pepper, broccoli, carrot, snap peas, and red onion. Stir-fry for 4 to 5 minutes until vegetables reach tender-crisp texture.
05 - Divide cooked quinoa equally among four serving bowls. Top each portion with stir-fried vegetables and crispy tofu cubes.
06 - Drizzle bowls generously with teriyaki sauce. Garnish with sesame seeds and green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • Packed with plant-based protein and fiber-rich quinoa.
  • Versatile enough to use whatever vegetables you have on hand.
  • Naturally vegan and can be made gluten-free.
  • The homemade teriyaki sauce is much fresher than store-bought.
02 -
  • Use gluten-free soy sauce (tamari) to keep the dish entirely gluten-free.
  • Don't overcook the vegetables; they should remain vibrant and have a slight bite.
  • Whisk the cornstarch slurry well before adding it to the sauce to prevent lumps.
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