Teriyaki Quinoa Gluten Free Food
TERIYAKI QUINOA BOWLS
These vegetarian teriyaki quinoa bowls are made with sweet mango, fresh and snappy vegetables and hearty quinoa for a plant-based meal.
Provided by Alyssa
Categories Main Course
Time 1h
Number Of Ingredients 17
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!
Nutrition Facts : Calories 661 kcal, Carbohydrate 119 g, Protein 26 g, Fat 9 g, SaturatedFat 1 g, Sodium 1086 mg, Fiber 10 g, Sugar 70 g, ServingSize 1 serving
GLUTEN-FREE TERIYAKI SAUCE
Super easy teriyaki sauce makes stir-fry taste amazing!
Provided by Sarah Pryor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk soy sauce, honey, lemon juice, onion, and garlic powder together in a bowl.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 7 g, Fiber 0.2 g, Protein 1.3 g, Sodium 665.1 mg, Sugar 6.1 g
GLUTEN FREE QUINOA SALAD
A recipe me and my mom made up as we went when we first got into eating quinoa. With different variations you can make it vegetarian as well.
Provided by Maeleigh
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
- Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
- Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
- Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
- Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
- Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
- Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
- It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.
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