Quinoa and Seitan Poke Bowl
This colourful Quinoa and Seitan Poke Bowl combines fluffy quinoa with juicy homemade seitan, steamed to perfection in the Varoma. Light soy sauce, garlic and nutritional yeast create a savoury umami marinade, while olive oil and cracked peppercorns finish every bite. An Asian-inspired vegetarian main course, effortlessly prepared with your Thermomix TM7 in one single bowl.
About this recipe
Quinoa and Seitan Poke Bowl Thermomix TM7 recipes bring the trendy Hawaiian bowl concept straight to your vegetarian kitchen. Instead of raw fish, this version relies on homemade seitan made from vital wheat gluten and nutritional yeast flakes, kneaded and steamed until wonderfully juicy, then tossed in a marinade of light soy sauce, garlic and cracked peppercorns. The quinoa cooks up light and fluffy, absorbing every bit of the savoury dressing. What makes this recipe so rewarding on an all-in-one kitchen machine like the TM7 is the sequence: grinding whole peppercorns fresh for maximum aroma, kneading the seitan dough evenly, and steaming on several levels at once so the bowl components are ready together. With forty grams of protein per serving, it is a filling quick weeknight dinner or an impressive meal-prep lunch that tastes even better the next day.
Preparation tips
- Rinse the quinoa thoroughly in a fine sieve before cooking to remove its natural bitter coating; this single step makes the grains taste noticeably sweeter and fluffier in the finished poke bowl.
- Let the steamed seitan rest in its soy-garlic marinade for at least half an hour before assembling the bowls; the vital wheat gluten absorbs the liquid and becomes noticeably juicier and more flavourful.
- For a more festive presentation, arrange the quinoa, seitan and vegetables in separate segments of a wide bowl rather than tossing everything together; serve the remaining marinade separately as a dressing.
- If vital wheat gluten is hard to find, replace the homemade seitan with firm tofu or tempeh steamed in the Varoma; the soy-garlic marinade works beautifully with both alternatives.
- Children who find the flavour too intense prefer a milder version: halve the soy sauce, omit the peppercorns and serve the seitan strips with a sweet teriyaki-style glaze instead.
Recipe variations
- Gluten-free variation: swap the seitan for steamed chickpeas or marinated tempeh and use tamari instead of light soy sauce; the quinoa base keeps the bowl naturally gluten-free and just as protein-rich.
- Festive seasonal variation: top the bowl with roasted pumpkin and pomegranate seeds in autumn, or with fresh mango and edamame in summer, for a colourful celebration version of the poke bowl.
Thermomix TM7 Benefits
- Weigh the vital wheat gluten and quinoa directly in the mixing bowl on the built-in scale, so the seitan dough gets exactly the right proportions every time.
- Your TM7 grinds the whole peppercorns and garlic cloves in seconds into a fragrant seasoning that infuses the soy marinade with fresh aroma.
- The Thermomix kneads the wheat gluten mixture into an elastic, evenly bound seitan dough without any sticky hands or manual effort.
- Steaming in the Varoma cooks the seitan and vegetables on several levels at once, preserving vitamins and delivering a succulent, tender bite.
- Controlled heating keeps the quinoa simmering gently without boiling over, giving you fluffy, separate grains while you prep the toppings.
Ingredients
- garlic cloves
- vital wheat gluten
- nutritional yeast flakes
- water
- light soy sauce
- black peppercorns
- olive oil
- sweet paprika
- water
- frozen edamame beans