Best Teriyaki Quinoa Gluten Free Recipes

Teriyaki Quinoa Bowl image

Provided by Deryn Macey

Categories Main Dish

Time 1h

Yield 4

Number Of Ingredients 16

1 cup uncooked quinoa (about 1/2 - 3/4 cup cooked per bowl)
1 350 g package firm or extra-firm tofu
2 cups sliced white or cremini mushrooms (200 g)
2 heaping cups fresh snap peas (225 g)
1 cup peeled and grated carrot
2 cups broccoli florets, lightly steamed
1 avocado (1/4 per bowl)
1 bunch green onions, finely chopped
sesame seeds for topping
1/2 cup soy sauce or gluten-free tamari
1/4 cup water
2 tbsp maple syrup
2 cloves garlic, minced
1 tbsp fresh ginger root, minced
1 tbsp cornstarch or arrowroot powder
1/2 tsp black pepper

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

Teriyaki Quinoa (Gluten Free) image

Provided by magpie diner

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dry quinoa
2 cups water (or broth)
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 1/2 tablespoons tamari (wheat free, or Braggs)
2 1/2 tablespoons agave nectar (or sub other sweetener of your choice)
2 teaspoons fresh lemon juice (adjust to your taste)
2 teaspoons sesame oil
1 tablespoon sesame seeds
3 tablespoons green onions, finely sliced

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!