Easy Teriyaki Quinoa Bowl (Printable)

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

# What you'll 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 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, about 1 to 2 minutes. Remove from heat.
07 - Divide cooked quinoa among bowls. Top with spiralized vegetables, baked protein, diced mango, and sliced spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Serve immediately while components are warm.

# Expert suggestions:

01 -
  • Everything cooks at once, which means you're genuinely done in 50 minutes including prep, no hidden steps.
  • It actually tastes better than takeout versions because you control the sauce sweetness and the tofu gets properly crispy in your own oven.
02 -
  • Cornstarch in the teriyaki sauce is what makes it glossy and clingy rather than runny, so don't skip the slurry step even though it seems fussy.
  • Room temperature tofu cubes coated in cornstarch will brown faster than cold ones, so let everything sit on the counter for a few minutes before baking.
03 -
  • Pat your baked tofu or chicken dry with a paper towel after cooking, and let it cool for a minute so the cornstarch coating stays crispy even after the sauce hits it.
  • Taste your teriyaki sauce before assembling and adjust the sweetness or saltiness to your preference, because homemade versions are more forgiving than bottled ones.
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