Quinoa Vegetable Teriyaki Bowl (Printable)

Fluffy quinoa meets crisp vegetables and crispy tofu in savory teriyaki sauce for a wholesome nourishing Asian-inspired bowl.

# What You'll 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 (14 oz) extra-firm tofu, 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

# Preparation Steps:

01 - Combine rinsed 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 over medium heat. Stir in the cornstarch mixture and whisk continuously until thickened, approximately 2 minutes. Set aside.
04 - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced 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 texture.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with stir-fried vegetables and crispy tofu cubes. Drizzle generously with prepared teriyaki sauce.
06 - Garnish each bowl with sesame seeds and sliced green onions. Serve immediately while components are warm.

# Expert Suggestions:

01 -
  • It comes together in less than an hour, which means you can have restaurant-quality food on your table on a busy weeknight without the guilt or the expense.
  • Every component can be prepped ahead, so you're really just cooking and assembling when hunger hits.
  • The teriyaki sauce is where the magic happens—it's the kind of thing that makes even the simplest vegetables taste like something special.
02 -
  • Pressing your tofu isn't optional if you want it crispy—I learned this the hard way the first time I made it, and the difference between soggy and perfect is literally those ten minutes with a weight on top.
  • Don't overcrowd the pan when you're frying the tofu because it'll steam instead of fry, and the whole point is getting that crispy exterior.
  • Make your teriyaki sauce before you start cooking vegetables so you're not scrambling at the end; it keeps warm just fine and actually tastes better if it's had a few minutes to meld.
03 -
  • Don't let your teriyaki sauce reduce too much or it'll be overly thick and intense; it should coat a spoon but still drip off easily.
  • Taste your sauce before you pour it over the finished bowl because you might want to adjust the salt or sweetness depending on your other ingredients.
  • Keep a wedge of lime nearby because just a squeeze at the end brightens the whole thing and makes it feel more alive.
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