We recently started serving our Toasted Quinoa with teriyaki sauce at demos and events - the most common comment we hear is, "I never would have thought to pair teriyaki and quinoa." But when we say, "eat it anywhere you'd normally eat rice," we really mean it!
In this case, we've added teriyaki sauce and fresh veggies to our fluffy Toasted Quinoa, and topped it with nori-wrapped tofu for a quick and easy, Asian-Bolivian fusion your family will love.
PS Vegan, gluten-free teriyaki in a bottle can be tough to find, so we made our own in this recipe!
- 1 cup Toasted Quinoa, prepared as directed on package
- 1/2 block extra firm tofu, drained, pressed and sliced
- several sheets of nori (seaweed)
- 2 tsp oil for pan
- 1/2 cup + 2 Tbs gluten-free soy sauce, separated
- 1/3 cup shredded carrots
- 1/3 cup shelled edamame
- 1/3 cup sliced cherry tomatoes
- grated ginger, to taste
- chopped scallions, to taste
- 3 Tbs maple syrup
- 1 Tbs garlic powder
- 1 Tbs sesame oil
- 1 Tbs cornstarch*
* Pure cornstarch is gluten-free, but not all cornstarch is pure. We recommend Bob's Red Mill.
- Cook quinoa as directed on package and set aside to cool. Slice tofu as shown, rolling each slice in a sheet of nori. Use a dab of water to seal the wrap. Heat a small amount of oil in a frying pan over medium heat. Add wrapped tofu, and cook each side for a few minutes until brown.
- To the cooled quinoa, add 2 Tbs soy sauce, carrots, edamame, tomatoes, ginger and scallions. Stir, and set aside.
- In a small saucepan over medium heat, stir together 1/2 cup soy sauce, maple syrup, garlic powder, sesame oil and cornstarch. Stir, and cook until thickened as desired. It should be about the consistency of syrup.
- To serve, place quinoa and vegetable mixture in a shallow bowl, and top with pieces of nori-wrapped tofu. Drizzle teriyaki over the top.