Name: Quinoa & Vegetable Teriyaki Bowls (Vegan)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

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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!

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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.

Quinoa and vegetable teriyaki bowl with forks

Quinoa & Vegetable Teriyaki Bowls (Vegan)

4.67 from 6 votes

An easy vegetarian dinner that can be whipped together in no time!

prep5 mins cook30 mins total35 mins

Servings:2

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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

Author: Megan Gilmore

Course: Main Course

Cuisine: Asian

Keyword: Quinoa Vegetable Teriyaki Bowls

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!

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