Teriyaki Quinoa Gluten Free 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!

TERIYAKI QUINOA BOWL

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.

GLUTEN-FREE TERIYAKI SAUCE

Steps:

• Whisk soy sauce, honey, lemon juice, onion, and garlic powder together in a bowl.

GLUTEN-FREE QUINOA NOODLES

Steps:

• Mix quinoa flour, 1 cup rice flour, xanthan gum, basil, rosemary, oregano, and salt together in a large bowl; make a well in the center.
• Whisk eggs and egg yolk together in a small bowl. Mix in water and olive oil. Pour into the well in the flour mixture; mix thoroughly until a dough forms.
• Lightly dust a work surface with 2 1/2 tablespoons rice flour. Knead dough until smooth and elastic, 8 to 12 minutes. Cover dough and let rest, about 10 minutes.
• Divide dough into 4 equal pieces. Dust work surface with remaining 2 1/2 tablespoons rice flour. Roll each piece of dough into a square shape that is about 1/16-inch thick. Let dough rest, uncovered, for 20 minutes.
• Roll each square of dough up loosely; slice into 1/4-inch pieces. Unroll noodles.
• Bring a large pot of salted water to a boil. Cook noodles until tender yet firm to the bite, about 2 minutes.

TERIYAKI QUINOA (GLUTEN FREE)

Steps:

• Rinse quinoa very well in cold water for a few minutes to remove its bitter outer layer.
• In a saucepan add quinoa, water (or broth) and garlic. Bring to boil, stir and then reduce heat to low. Cover and cook for about 12 minutes until done.
• While the quinoa cooks, mix together the ginger, tamari, agave nectar, lemon juice and sesame oil.
• Once the quinoa is done, turn off the heat and stir in the tamari mixture. Cover again and let sit for about 5 minutes.
• Stir again and sprinkle with the sesame seeds and green onions. Serve!