Teriyaki Quinoa

Teriyaki quinoa

Sweet-and-sour quinoa that serves as a perfect bed for your favorite tofu or tempeh recipe.

Yield: 4 servings

Time: 25 minutes


  • medium saucepan with lid
  • wooden spoon


  • 2 c water
  • 1 c dry quinoa
  • 4 large cloves garlic, minced
  • ½ t salt
  • scant 4 T soy sauce
  • 2½ T agave
  • 2-4 t lemon juice, rice vinegar, apple cider vinegar or a combination
  • 2 t sesame oil
  • ¾-1 t fresh ginger  or  ½ t dry ginger
  • 1 T sesame seeds (garnish)
  • ¼ c green onions, sliced (garnish)


Combine water, quinoa, garlic, and salt and bring to a boil. Reduce heat to low, cover, and let simmer for 12-14 minutes, until the quinoa germs have burst from the grains.

Remove from heat and add soy, agave, lemon, oil, and ginger. Mix well, cover, and let sit for 5 minutes.

Stir, taste, and add more salt/lemon/etc as desired.

Garnish with seeds and onions and serve hot.


VeganYou can make this a bit heartier and more colorful by stiring in some veggies, such as spinach, corn or bell pepper.

This recipe for "Teriyaki Quinoa" is from Eat, Drink & Be Vegan, by Dreena Burton.

Buy it:

Amazon.com | Amazon.co.uk


Abbreviations  |  Conversions  |  Cooking tips

Teriyaki quinoa