TERIYAKI QUINOA BOWLS
These vegetarian teriyaki quinoa bowls are made with sweet mango, fresh and snappy vegetables and hearty quinoa for a plant-based meal.
Provided by Alyssa
Categories Main Course
Time 1h
Number Of Ingredients 17
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!
Nutrition Facts : Calories 661 kcal, Carbohydrate 119 g, Protein 26 g, Fat 9 g, SaturatedFat 1 g, Sodium 1086 mg, Fiber 10 g, Sugar 70 g, ServingSize 1 serving
TERIYAKI SALMON QUINOA BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 550, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 992 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 43 grams, Sugar 13 grams
TERIYAKI QUINOA BOWL
A filling, hearty, delicious vegan bowl made with a mushroom and snap pea stir-fry, quinoa, veggies and homemade teriyaki sauce.
Provided by Deryn Macey
Categories Main Dish
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- 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'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.
Nutrition Facts : ServingSize 1 bowl, Calories 433 calories, Fat 16 g, Carbohydrate 57 g, Fiber 12 g, Protein 23 g
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