Easy Teriyaki Quinoa Bowl

This Easy Teriyaki Quinoa Bowl is a vibrant and nourishing meal that brings together a wonderful harmony of textures and flavors. With its combination of crispy protein, fresh spiralized vegetables, and sweet mango, it offers a wholesome and colorful dining experience that is both satisfying and simple to prepare.

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The beauty of this bowl lies in the contrast between the warm, fluffy quinoa and the crisp, golden-baked tofu or chicken. Drizzled with a flavorful gluten-free teriyaki sauce, every bite is packed with nourishment and zest.

Ingredients

• 400 g extra-firm tofu, pressed and cubed (or 400 g boneless, skinless chicken breast, cubed)
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 200 g (1 cup) quinoa, rinsed
• 500 ml (2 cups) water or vegetable broth
• 2 medium zucchini, spiralized
• 2 medium carrots, spiralized
• 1 ripe mango, peeled and diced
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds (optional)
• 60 ml (1/4 cup) gluten-free soy sauce or tamari
• 2 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

Step 1

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Toss the tofu or chicken cubes with cornstarch and olive oil, then arrange in a single layer on the baking sheet.

Step 3

Bake for 25-30 minutes, flipping halfway, until the tofu is golden and crisp or the chicken is cooked through.

Step 4

Rinse quinoa under cold water. Combine with water or broth in a saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes. Fluff with a fork.

Step 5

Spiralize the zucchini and carrots and set them aside.

Step 6

In a small saucepan, combine soy sauce, maple syrup, vinegar, oil, ginger, and garlic. Simmer, then stir in the cornstarch slurry and cook until thickened (1-2 minutes).

Step 7

Divide quinoa among bowls and top with spiralized vegetables, protein, mango, and spring onions. Drizzle with sauce and sprinkle with sesame seeds.

Step 8

Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best flavor, adjust the sweetness or saltiness of the sauce to your personal taste before serving. It is also important to always double-check product labels for allergens and gluten status, especially when selecting your soy sauce or tamari.

Varianten und Anpassungen

For extra crunch, you can add chopped roasted cashews or peanuts. If you prefer a different grain, substitute the quinoa with brown rice or cauliflower rice. For a strictly vegan version, ensure you use tofu and maple syrup.

Serviervorschläge

Serve this dish immediately to enjoy the best texture of the baked protein. For a complete dining experience, pair this bowl with a light, fruity white wine such as Riesling, which complements the ginger and mango flavors.

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This Easy Teriyaki Quinoa Bowl is a delightful way to enjoy a healthy, protein-packed meal that is as pleasing to the eye as it is to the palate. Enjoy the fresh, vibrant energy of this Asian-inspired dish.

Recipe FAQ

→ Can I make this ahead of time?

Yes, prepare components up to 3 days in advance. Store quinoa, protein, vegetables, and sauce separately. Reheat protein and quinoa before assembling.

→ Is the teriyaki sauce spicy?

No, the sauce is savory and sweet without heat. Add sriracha or red pepper flakes if you prefer some spice.

→ What can I substitute for quinoa?

Brown rice, cauliflower rice, or even noodles work well as alternatives to quinoa in this bowl.

→ Can I use frozen vegetables?

Fresh vegetables work best for spiralizing, but you can substitute with pre-cut fresh vegetables or lightly steamed frozen ones.

→ How do I store leftovers?

Keep components separate in airtight containers in the refrigerator for up to 4 days. Reheat protein and quinoa, and add fresh toppings before serving.