Protein-Packed Spicy Vegan Quinoa with Edamame recipe

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Ingredients

3 ½ cups water
2 cups quinoa, rinsed
4 teaspoons vegetable bouillon (such as Better Than Bouillon®)
2 ½ cups frozen shelled edamame (green soybeans)
1 tablespoon olive oil
2 sweet onions, chopped
2 bell peppers, chopped
2 tablespoons minced fresh ginger
6 cloves garlic, minced
¼ cup reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 tablespoon hot chile paste (such as sambal oelek), or to taste

Nutrition Info

205.6 calories
carbohydrate: 34.9 g
cholesterol: : -
fat: 4.6 g
fiber: 4.3 g
protein: 7.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 293.1 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water, quinoa, and vegetable bouillon to a boil in a large pot, stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  2. Heat olive oil in a large skillet over medium heat, cook and stir onions and bell peppers until onions are translucent, about 5 minutes. Add ginger and garlic, cook and stir until fragrant, about 2 minutes. Remove from heat, stir in soy sauce, cilantro, and chile paste.

  3. Stir onion mixture into quinoa mixture, simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.

Recipe Yield

8 cups

Recipe Note

I adapted this from a turkey burger recipe when I went vegan. It is also gluten-free if you use gluten-free soy sauce. I use it as a post-workout meal, as it is delicious, satisfying and relatively high in plant-based protein. Enjoy!

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