Teriyaki Quinoa Bowl Recipes

TERIYAKI QUINOA BOWLS

Steps:

• Preheat the oven 375 degrees F.
• If pressing tofu, either use a tofu press OR place the tofu on a paper towel lined plate. Add another layer of paper towel on top of the tofu. Place something heavy on top (like cookbooks or a tea kettle) and let stand for 20 - 30 minutes. Then cut into squares.
• If not pressing the tofu, cut immediately into squares.
• Add tofu to a large mixing bowl. In a small bowl whisk together the marinade ingredients. Pour over the tofu, mix and let stand for at least 10 minutes. Transfer tofu to a baking sheet.
• Bake tofu for 35 - 45 minutes until nice and crispy. Flip tofu over part way through to ensure even cooking. When done, remove from oven and prepare you bowls.
• Whisk together sauce ingredients in a small bowl, then evenly distribute the bowl ingredients into two serving dishes and top with sauce.
• Serve immediately and enjoy!

COPYCAT TRUE FOOD KITCHEN QUINOA TERIYAKI CHICKEN BOWL

Steps:

• For the Homemade Teriyaki Sauce: To a medium saucepan add the water, brown sugar, soy sauce, honey, garlic and ginger. On medium high heat bring a boil, lower temperature and simmer 10 minutes. Add slurry to the simmering sauce, whisk until smooth. Continue to simmer until sauce is thick. Set aside. For the Slurry: In a small jar with a tight fitting lid, add the cornstarch and cold water. Shake until the cornstarch is dissolved and combined with the water. For the Quinoa Teriyaki Chicken Bowl: Cook quinoa according to the package. Boil snap peas 2 minutes, add broccoli, continue to boil 1 minute, add carrots and boil 1 minute. Drain vegetables and add to a boil of ice water. Drain vegetables as soon as the vegetables are cold. In a large skillet heat oil, brown chicken. Transfer to a bowl. Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes. Add chicken back to the pan, stir in teriyaki sauce. Heat until bubbly. Serve over a bed of quinoa, add slices of avocado.

TERIYAKI SALMON QUINOA BOWLS

Steps:

• Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
• Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
• Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.