Teriyaki Quinoa Gluten Free Recipes

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.

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!

QUINOA VEGGIE STIR FRY WITH TERIYAKI SAUCE

Steps:

• Cook the quinoa first by adding the rinsed quinoa to a medium pot, the water, garlic powder and salt. Stir well. Bring to a boil. Then cover, lower the heat and simmer 15 minutes. All the water should be gone. Let sit, covered, for 5 minutes only. Fluff with a fork.
• While the quinoa is cooking, prepare the veggies.
• Over medium heat, add just a few tablespoons of water to a large pot. Once hot, add the onion and a sprinkle of salt and cook about 5 minutes, stirring often, until tender.
• Add the bell pepper and cook a few more minutes.
• Add the broccoli with a sprinkle of garlic powder, salt, pepper and stir often. Cook about 5 more minutes until the broccoli is almost fully tender, but not mushy.
• Add the peas/carrots mix and zucchini, stir well. Cover and cook about 3 minutes or so until the zucchini is tender to your liking.
• Remove from the heat.
• Now, you can either mix each individual bowl separately or mix everything all together at once. If doing each bowl individually, you'll add 1 cup of the cooked quinoa, about 1 1/2 cups of the veggies and 2-3 tablespoons of teriyaki sauce.
• If wanting to mix it all together in the pot, then add the cooked quinoa to the veggies with the teriyaki sauce (starting with 6 tablespoons) and mix to coat everything. Taste and add more teriyaki sauce if desired, cayenne or black pepper.
• Top with fresh sliced green onions, sesame seeds and a pinch of cayenne for a kick of heat (if desired).

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!