Print: Protein-Packed Spicy Vegan Quinoa with Edamame

I adapted this protein-packed spicy vegan quinoa with edamame recipe 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.

Prep

24 min

Cook

58 min

Servings

Difficulty

Medium

Ingredients

3.5 cups water
2 cups quinoa , rinsed
4 teaspoons vegetable bouillon
2.5 cups frozen shelled edamame , green soybeans
1 tablespoon olive oil
2 sweets onions , chopped
2 bells peppers , chopped
6 cloves garlic , minced
2 tablespoons minced fresh ginger
0.25 cups reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 tablespoon hot chili paste , Optional

Instructions

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. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

Nutrition per serving

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