Quinoa Vegetable Teriyaki Bowl (Printable)

Fluffy quinoa topped with colorful vegetables and crispy tofu in rich teriyaki glaze

# What You 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 - 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

# 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 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 constantly 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 until fragrant. Add bell pepper, broccoli, carrot, snap peas, and red onion. Stir-fry for 4 to 5 minutes until vegetables reach tender-crisp consistency.
05 - Divide cooked quinoa equally among four serving bowls. Top each bowl with stir-fried vegetables and crispy tofu cubes. Drizzle generously with teriyaki sauce.
06 - Top bowls with sesame seeds and sliced green onions if desired. Serve immediately while components are still warm.

# Expert Tips:

01 -
  • It comes together faster than you'd think, especially if you cook the quinoa ahead like I do on Sunday nights.
  • The crispy tofu against tender vegetables and that silky sauce hits all your cravings at once.
  • Naturally vegan and gluten-free friendly, so it works whether you're eating this way or just wanting something lighter.
02 -
  • Don't skip pressing the tofu—I once tried to hurry this step and ended up with steamed cubes instead of crispy ones, which defeated the entire purpose.
  • Add your vegetables in stages by cook time, not all at once, or you'll end up with some soft and some crunchy instead of that perfect tender-crisp texture.
  • The cornstarch slurry for the sauce must be whisked in slowly so it thickens evenly without getting lumpy or breaking.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before garnishing—it deepens their flavor and makes people notice them more.
  • Make extra teriyaki sauce and keep it in the fridge for dipping or drizzling over rice or noodles later in the week.
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