Easy Teriyaki Quinoa Bowl (Printable)

Crispy protein, spiralized vegetables, and fresh mango over quinoa with homemade teriyaki sauce.

# 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

# How to Make It:

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 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.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The balance of crispy, sweet, and savory hits differently when the mango sweetness plays against that umami sauce.
  • You can swap proteins or grains based on what's in your kitchen, so it never feels boring.
02 -
  • If your tofu isn't pressed well enough, you'll end up with something mushy instead of crispy, and the sauce won't cling to it properly.
  • Don't skip toasting your sesame oil; it's what gives the sauce that nutty complexity that makes people ask what's in it.
  • The cornstarch slurry thickens fast, so keep a spoon in your other hand and whisk gently as you add it or you'll get lumps.
03 -
  • If you want extra crunch and richness, toss a handful of roasted cashews or peanuts on top right before eating.
  • The sauce thickens as it cools, so if it gets too thick after sitting, just warm it gently and thin it with a splash of water or broth.
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