/gheeː peaː teaː/
Servings: 4 | 1 minutes | 440 kcal
This dish was created by a vegan master chef who wanted to add an Asian twist to the popular quinoa bowl with roasted vegetables. By incorporating teriyaki sauce, the dish gained a burst of flavor and became an instant hit.
The very first time this dish was created, the chef presented it to a group of non-vegan diners who were surprised at how much they enjoyed the delicious flavors and textures of the meal. It quickly gained popularity in vegan restaurants and kitchens worldwide.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 block extra-firm tofu
- 2 tablespoons cornstarch
- 1 red bell pepper
- 1 zucchini
- 1 cup broccoli florets
- 1 cup mushrooms
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup teriyaki sauce
- 2 tablespoons sesame seeds
Instructions
- Rinse the quinoa in cold water and drain. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes or until all liquid is absorbed. Set aside.
- Preheat grill or grill pan to medium heat.
- Drain the tofu and press between clean kitchen towels or paper towels to remove excess water. Cut into 1-inch cubes and toss with cornstarch until evenly coated.
- Cut the red bell pepper, zucchini, broccoli, and mushrooms into bite-sized pieces.
- In a large mixing bowl, toss the vegetables with olive oil, garlic powder, onion powder, paprika, and salt.
- Grill the vegetables and tofu until they are slightly charred and cooked through, turning occasionally to ensure even cooking, about 10-12 minutes.
- In a small saucepan, heat the teriyaki sauce over low heat until warm.
- To serve, divide the quinoa among 4 bowls. Top with grilled vegetables and tofu, drizzle with warm teriyaki sauce, and sprinkle with sesame seeds.