Easy Teriyaki Quinoa Bowl (Print Version)

Vibrant bowl with crispy protein, spiralized veggies, mango, and homemade teriyaki over quinoa.

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu cubes 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 four 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 while the protein is still warm.

# Expert Advice:

01 -
  • Everything bakes or simmers at once, so you can clean as you go and still finish in under an hour.
  • The mango adds a sweet pop that balances the salty teriyaki in a way that feels accidentally genius.
  • It looks restaurant fancy but requires zero fancy skills, just tossing and drizzling.
  • You can swap tofu for chicken or quinoa for rice without rewriting the whole recipe.
02 -
  • Press the tofu properly or it won't crisp, I used to skip this step and wondered why my tofu always turned out chewy and wet.
  • Don't skip flipping the protein halfway through baking, the bottom side needs direct heat to get that deep golden color.
  • Make the teriyaki sauce while everything else cooks so it has time to cool slightly and thicken to the right consistency.
  • Taste the sauce before drizzling, some soy sauces are saltier than others and you might want to add a splash more maple syrup.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty, it takes 30 seconds and makes them taste twice as good.
  • Use a box grater for the ginger if you don't have a microplane, it works just as well and releases all the juice.
  • If your tofu isn't crisping, make sure the cubes aren't touching each other on the tray, they need space to breathe.
  • Taste your teriyaki sauce before you pour it, adjust the sweetness or salt until it tastes like something you'd want to lick off a spoon.
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