Vegetable Teriyaki Quinoa Bowl
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 quinoa bowls
 
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.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/09/22/vegetable-teriyaki-quinoa-bowl/