Easy Teriyaki Quinoa Bowl (Printable Version)

Crispy protein, spiralized veggies, and sweet mango in a savory teriyaki glaze over fluffy quinoa.

# Ingredient List:

→ 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:

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 until ready to assemble.
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 cooked quinoa among bowls. Top with spiralized vegetables, baked tofu or chicken, diced mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Serve immediately while the protein is warm.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can actually make it on a weeknight without losing your mind.
  • The sauce is so good you'll find yourself wanting to drizzle it on literally everything else you cook.
  • It's naturally gluten-free and can easily go vegan, so you're not stuck cooking separate meals for different people.
02 -
  • Don't skip pressing your tofu—I cannot stress this enough because it's literally the difference between a crispy, satisfying bite and a soggy disappointment.
  • Make sure your cornstarch slurry actually gets stirred into the sauce or you'll end up with little gritty bits floating around instead of a silky glaze.
03 -
  • Use a microplane or fine grater for your ginger and garlic so they distribute evenly through the sauce instead of leaving little chunks.
  • If you're short on time, buy pre-spiralized vegetables from the produce section—your dinner will still come together quickly and taste just as good.
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