Easy Teriyaki Quinoa Bowl (Printable)

Nourishing bowl with crispy protein, fresh spiralized vegetables, sweet mango, and homemade teriyaki sauce over fluffy quinoa.

# What You'll Need:

→ Protein

01 - 14 oz extra-firm tofu, pressed and cubed, or 14 oz boneless skinless chicken breast, cubed
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 cooking, until tofu is golden and crispy 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 to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - Using a spiralizer or julienne peeler, spiralize zucchini and carrots. Set aside.
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, approximately 1 to 2 minutes. Remove from heat.
07 - Divide cooked quinoa among serving bowls. Top with spiralized vegetables, baked protein, diced mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Transfer bowls to table and serve while components are at optimal temperature.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners don't feel like a production.
  • The contrasts—crispy tofu against soft mango, nutty quinoa with bright spiralized vegetables—keep your palate genuinely interested.
  • You can customize it endlessly depending on what's in your kitchen, so it never gets boring.
02 -
  • If you don't press your tofu thoroughly, it'll steam rather than crisp up, and the whole texture suffers—spend an extra five minutes on this and you'll taste the difference.
  • The cornstarch slurry in the sauce needs to be stirred in slowly; dump it all at once and you'll get lumps that won't dissolve.
03 -
  • Slice your spiralized vegetables just before serving—they release water over time and can get limp if they sit around.
  • The cornstarch coating on your protein is what creates that satisfying crispness, so don't skip it thinking it makes the recipe less healthy.
Go Back