Teriyaki Quinoa Gluten Free
Savor the vibrant flavors of this Teriyaki Quinoa, a gluten-free recipe that transforms simple ingredients into a wholesome, satisfying dish. Featuring fluffy quinoa infused with a savory-sweet homemade teriyaki sauce made from tamari, honey (or maple syrup), and aromatic ginger and garlic, this dish is as flavorful as it is nourishing. A colorful medley of fresh vegetables—carrots, bell peppers, broccoli, and snap peas—add crunch and nutrition, while a final touch of sesame seeds and green onions creates the perfect garnish. Ideal as a standalone vegetarian meal or a nutrient-packed side dish, this quick and easy recipe comes together in under 40 minutes, making it a fantastic option for busy weeknights or meal prepping. Enjoy a delightful fusion of taste and texture in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water or vegetable broth
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Honey or maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 teaspoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Olive oil
- 1 medium Carrot, julienned or chopped
- 1 medium Red bell pepper, sliced
- 1 cup Broccoli florets
- 0.5 cup Snap peas
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness. In a medium saucepan, combine the quinoa and water (or vegetable broth) and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
In a small bowl, whisk together the tamari, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. In another small dish, combine the cornstarch with 2 tablespoons of water and stir to make a slurry.
Heat a nonstick skillet or wok over medium heat and add olive oil. Once the oil is hot, add the carrots, red bell pepper, broccoli, and snap peas. Sauté the vegetables for 5–7 minutes, or until they are tender-crisp.
Push the vegetables to the side of the pan and pour the teriyaki sauce into the center of the skillet. Allow the sauce to bubble and thicken slightly, then stir in the cornstarch slurry. Mix well until the sauce is glossy and coats the vegetables.
Add the cooked quinoa to the skillet and toss to combine with the vegetables and sauce. Stir until evenly coated and heated through, about 2–3 minutes.
Remove from heat and plate the teriyaki quinoa. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Serve warm as a satisfying gluten-free meal or as a side dish.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
