This post may contain affiliate links. Please read my disclosure and privacy policy.
We tend to get in dinner ruts pretty often in our home. Once we find a meal that we love, we’ll eat it over and over again until we eventually feel the need to move onto something new.
Right now, our rut is centered around these quinoa bowls.
If my husband had his way, he’d probably have a quinoa bowl for dinner every night, forever. He loves them that much. And I can’t complain, because this type of dish is so easy to prepare! But, I do try to switch up the ingredients often, just to make sure he’s not eating exactly the same thing every night.
This variation is his new favorite, featuring a quick teriyaki-style sauce. It calls for coconut aminos, a soy-free alternative to soy sauce, but it can also be made with tamari or regular soy sauce, if you prefer. Paired with protein-rich quinoa and a touch of pure maple syrup, fresh ginger, and garlic, this flavorful dish is something you’ll want to eat often, too!
What I especially love about this recipe is that it can be prepared in practically no time. When I know I’m going to be rushed, I’ll prepare the quinoa ahead of time and rely on frozen vegetables instead of fresh, for a meal that can be ready in 10 minutes or less. Just heat and serve!
—
Quinoa & Vegetable Teriyaki Bowls (Vegan)
Serves 2
Ingredients:
1 cup dry quinoa, rinsed
2 cups water
1 teaspoon coconut oil
1/2 red onion, chopped
1 bell pepper, chopped
1/2 pound broccoli florets, chopped
1 zucchini, chopped
1/2 teaspoon sea salt (optional)
sliced green onions, for garnish
Teriyaki Sauce:
6 tablespoons coconut aminos, or tamari
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon minced ginger
Directions:
In a small saucepan over high heat, combine the quinoa and water and bring it to a boil. Cover, then reduce the heat to low, allowing the quinoa to cook for 15 minutes, until all of the water is absorbed. Fluff the cooked quinoa with a fork, and set aside.
Melt the coconut oil in a large skillet over medium heat, and sauté the chopped onion and pepper for 5 minutes. Whisk together the sauce ingredients, then add the broccoli, zucchini, and sauce to the skillet, and stir well to coat. Cover the skillet with a lid, and allow the veggies to steam in the sauce until tender, about 8 to 10 minutes.
Add in the cooked quinoa, and stir well to make sure the sauce is evenly distributed. Season with salt, if desired (additional salt isn’t necessary when using tamari or soy sauce), and serve immediately, with a garnish of sliced green onions, if desired.
Ingredients
- 1 cup dry quinoa , rinsed
- 2 cups water
- 1 teaspoon coconut oil
- 1/2 red onion , chopped
- 1 bell pepper , chopped
- 1/2 pound broccoli florets , chopped
- 1 zucchini , chopped
- 1/2 teaspoon sea salt (optional)
- sliced green onions , for garnish
- Teriyaki Sauce:
- 6 tablespoons coconut aminos , or tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
- In a small saucepan over high heat, combine the quinoa and water and bring it to a boil. Cover, then reduce the heat to low, allowing the quinoa to cook for 15 minutes, until all of the water is absorbed. Fluff the cooked quinoa with a fork, and set aside.
- Melt the coconut oil in a large skillet over medium heat, and sauté the chopped onion and pepper for 5 minutes. Whisk together the sauce ingredients, then add the broccoli, zucchini, and sauce to the skillet, and stir well to coat. Cover the skillet with a lid, and allow the veggies to steam in the sauce until tender, about 8 to 10 minutes.
- Add in the cooked quinoa, and stir well to make sure the sauce is evenly distributed. Season with salt, if desired (additional salt isn't necessary when using tamari or soy sauce), and serve immediately, with a garnish of sliced green onions, if desired.
Nutrition
Notes:
- This recipe is soy-free and gluten-free when you use coconut aminos. If you don’t need to avoid soy products, you can use tamari as a gluten-free soy sauce, or regular soy sauce, if you prefer.
- This recipe can be easily adapted to use any veggies or grains that you have on hand. If you prefer brown rice or millet, feel free to use anything you like in place of the quinoa. (You could even try cauliflower rice as a grain-free option.) You can use any other seasonal veggies, too!
—
Reader Feedback: What’s your go-to dinner lately? Do you eat the same meals often?
My husband loves this sauce….he keeps asking me to make it and triple the recipe!
I usually add chicken and have this with cauliflower rice, but the sauce is just perfect!
Just made this, and it’s delicious. I didn’t make any adjustments to the recipe, and it came out wonderful. Also, I had no idea what tamari was until now, so thank you for introducing me to that. Cheers! x
The recipe is good but the servings for 2 is too much. 1 cup of uncooked quinoa is 635 calories. I made it to 5 servings and stored them for portion control.
Realistically it isn’t that bad though…the addition of the other ingredients are mostly veggies which are super low in calories and provide loads of vitamins and minerals. I mean in total for one serving (based on 2) it’s probably 400-500 cal? (just guessing) and that’s a good amount. This recipe is intended to be a whole meal. Super low calorie isn’t always best or “healthiest.” The quality of your ingredients is what counts 🙂
Can you substitute Braggs for Tamari or Coconut Aminos?
Made this for dinner tonight and my roommate and I loved it! Thanks for these great recipes, Megan 🙂