Vegetable Teriyaki Quinoa Bowl

Quinoa topped with mushrooms, broccoli, cucumbers, carrots, and tofu then drizzled with teriyaki sauce. This vegetable teriyaki quinoa bowl is both delicious and healthy, a perfect meal for lunch or dinner.

You guys! Have you heard of 100 Happy Days challenge? Last year, I participated through Instagram. Basically, for 100 days straight, post a photo of what makes you happy on your social media account. It could be that early morning coffee, or that blooming flower in your garden, or that first leaf to change colors. Whatever makes you happy. It seems like a small thing, but when you look back, you realize all the little things that brighten up your day. And it’s so rewarding.

As of today, September 22, there are exactly 100 days left of 2015. Will you take the challenge with me? I’ll be posting photos on Instagram =)

Oh my gosh. I love it when my entire meal can fit into one bowl.

The sides, the entrees, the sauce. It’s everything in a single bowl. All you have to do is mix and eat.

There are so many variations of these bowls now. You can take your pick depending on what you like. There are burrito bowls, burger in a bowl, poke bowl, bento bowls. And the latest trend? Quinoa bowls.

So I thought we could whip up a unique and delicious quinoa bowl to serve for either lunch or dinner.

This quinoa bowl is filled with tons of vegetables. Then for flavor, a slightly spicy teriyaki sauce is drizzled on top. It’s super easy to make, healthy, and absolutely delicious.

First, cook the quinoa. Place a half cup of uncooked quinoa into a small pot, then add about 1 ½ cup water. Set the heat at high and cook the quinoa until it starts to boil. Once the water is boiling, lower the heat to the lowest setting and cover the pot. Cook the quinoa for about 15 minutes. Remove the quinoa from heat and allow them to sit for an additional 5 minutes. The water should be completely drained. Set the quinoa aside for now.

In a medium sized pan, add vegetable oil and cook the tofu until they’re golden brown on each of the sides. This will take several minutes. You want to pat the tofu dry before you add it to the vegetable oil because if the tofu is wet, the oil can start to pop and it doesn’t brown as well.

Once the tofu becomes golden brown, transfer them to a dish. Using the same pan, add the broccoli and mushrooms. Cook them until they’ve soften. You can use whatever mushrooms you like. I used oyster mushrooms and enoki mushrooms for this recipe. If you’re using enoki mushrooms, you’ll want to add it at the very end because they can easily become overcooked. You just want them to wilt a little. Drain any liquid that might have come out from the mushrooms. If you keep the liquid, your quinoa bowl will become soggy.

Divide the quinoa into two bowls. Top the quinoa with the mushrooms, broccoli, fried tofu, cucumbers, and carrots.

In a small pan, add soy sauce, mirin, sake, and granulated sugar over low heat. Mix together water and cornstarch in a small bowl and slowly add it to the sauce. Mix the sauce as you add the thickener so that it doesn’t clump together. Add a little bit of crushed red pepper for a spicy kick. Once the sauce has thickened, drizzle the sauce over the quinoa bowl.

Serve the quinoa bowl warm.

Enjoy!

Come join me and other food bloggers at Fiesta Friday where we share our best recipes of the week.

Vegetable Teriyaki Quinoa Bowl

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Quinoa topped with mushrooms, broccoli, cucumbers, carrots, and tofu then drizzled with teriyaki sauce. This vegetable teriyaki quinoa bowl is both delicious and healthy, a perfect meal for lunch or dinner.

Author: Andrea Giang

Recipe type: Entree

Serves: 2 quinoa bowls

Ingredients

Quinoa Bowl

• ½ cup uncooked quinoa
• 1 ½ cup water
• 2 tablespoons vegetable oil
• ½ pound tofu, cubed and patted dry
• 1 small crown of broccoli, chopped into smaller pieces
• 1 small oyster mushroom, sliced (1/2 cup sliced)
• ½ cup enoki mushrooms
• ¼ cup julienned carrots
• 1 small cucumber, sliced
• 3-4 basil leaves, torn for garnish

Teriyaki Sauce

• 2 tablespoons soy sauce or tamari
• 2 tablespoons mirin
• 2 tablespoons dry sake
• 1 ½ tablespoons granulated sugar
• 1 ½ teaspoon cornstarch
• 1 tablespoon water
• ¼ teaspoon crushed red pepper

Directions:

1. Place the quinoa into a medium sized pot with the water over high heat. Allow the water to come to a boil. Then lower the heat to the lowest setting and cover the pot. Cook the quinoa covered for 15 minutes. Remove the pot from heat and allow the quinoa to sit covered for about 5 minutes. Divide the quinoa into two bowls and set them aside for now.
2. In a medium sized skillet, add vegetable oil over low to medium heat. Once the vegetable oil has heated, carefully add the tofu. Tofu retains a lot of water and can cause the vegetable oil to pop. Cook the tofu for several minutes until they’ve turned golden brown on the sides. When the tofu is cooked, transfer them to a plate.
3. In the same skillet, add a little bit more vegetable if needed over low to medium heat. Once the vegetable oil is heated, add the broccoli and oyster mushrooms. Cook them until they’ve softened. Add enoki mushrooms at the end and cook them until they’ve wilted, about a minute. Drain any liquid that might have come from the mushrooms so that the quinoa won’t become wet.
4. For the teriyaki sauce, add soy sauce (or tamari), mirin, sake, and granulated sugar over low heat. Stir to incorporate the ingredients. In a small bowl, mix together cornstarch and water. Slowly pour the mixture into the sauce and stir to thicken the sauce.
5. Assemble the bowls by topping the quinoa with broccoli, mushrooms, carrots, cucumbers, and tofu. Garnish with torn basil leaves. Drizzle teriyaki sauce on top.
6. Serve the quinoa bowls warm.

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