teriyaki quinoa bowl

A filling, hearty, delicious vegan bowl made with a mushroom and snap pea stir-fry, quinoa, veggies and homemade teriyaki sauce.

Teriyaki Quinoa Bowl

quinoa

350 g package firm or extra-firm tofu

mushrooms (200 g)

peas (225 g)

carrot

broccoli florets,

avocado (1/4 per bowl)

green onions, finely chopped

sesame seeds

soy sauce or gluten-free tamari

water

maple syrup

garlic,

tbsp fresh ginger root, minced

cornstarch

tsp black pepper

Preheat oven to 400 F. Cut the tofu into cubes, slabs or triangles and place in a mixing bowl. Add 2 tbsp of soy sauce or gluten-free tamari and a pinch of black pepper. Place the tofu on a silicone mat or parchment paper lined baking tray and bake for 25-25 minutes until browned and crispy.

Cook the quinoa according to package directions or just bring 2 cups of water to a boil, add 1 cup of uncooked quinoa, cover, reduce to a light simmer and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.

To make the teriyaki sauce, add all of the ingredients to a small saucepan and bring to a very light boil over medium-high heat, stirring frequently until it thickens. This can take anywhere form 5-10 minutes. It should be thick and syrupy when it&#8217;s done.

Heat 1/2 tsp of olive oil in a non-stick pan then add the sliced mushrooms and peas. Cook over high-heat, stirring often, until the mushrooms are browning and the peas are slightly tender but still crunchy, about 6-7 minutes.

Either add the broccoli to the stir fry with the peas and mushrooms or steam lightly stovetop for 5 minutes until bright green and tender but not soggy.

To assemble the bowls, divide the quinoa, stir-fried peas and mushrooms, avocado, broccoli, carrot and tofu amongst 4 bowls or containers. Drizzle each bowl with an equal amount of the teriyaki sauce. Top with sesame seeds and green onion and serve right away.

Yumm! I love quinoa because it's one of the few grains I can cook perfectly every time. I subbed oj and a little agave for sweetening and it was still good.

I made this yesterday night! Turned out great. Thanks for the recipe :)

I made this and it was a big win with my family. Thanks for sharing, we are transitioning to plant based and this was a great start

Love this recipe! I’ve made it a few times. The tofu comes out nice and crispy, the teriyaki sauce is simple and sooo much better for you than what comes out of a bottle. I dont always have avocado on hand but in the end, as long as a I have a nice mix of raw and stir-fried veggies, the textures and flavours make for an easy bowl that’s pretty to look at and makes for some tasty leftovers! 

I made these last night for dinner and they were delicious!! The teriyaki sauce was bomb. I love Deryn's recipes, they are full of flavor and healthy!

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