Protein-Packed Spicy Vegan Quinoa with Edamame

Protein-Packed Spicy Vegan Quinoa with Edamame

4
HeidiM 0

"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!"

Ingredients 45 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Spicy Mediterranean Chicken

Chicken thighs combine with classic flavors of the Mediterranean.

Herbed Rice and Spicy Black Bean Salad

Watch how to make this easy, healthy dish.

Footnotes

  • Cook's Notes:
  • This can be served immediately or refrigerated for up to 1 week and reheated.
  • I buy frozen shelled edamame in packets from Trader Joe's(R).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Burrito
9/9/2014

Very easy to make, packed SO MUCH more flavor than a lot of quinoa recipes, and even got rave reviews from meat eaters:). It was also excellent the next day for leftovers.

Christina Cerza
1/17/2015

I made this last night for my husband and I. It was OUTSTANDING!! We are on the Daniel Fast, and this recipe turned quinoa into a mouth-watering, flavorful fusion of fresh ingredients! I used red bell peppers instead of green, and it just added the perfect amount of color to make the dish beautiful. I wish I had taken a photo of mine--next time. I will keep this one forever and even make it for company to introduce others to the wonderful world of quinoa! Thank you HeidiM!

Pat
10/4/2014

I'd never used quinoa in a stir-fry and geatly appreciate this versatile recipe. Previously cooked quinoa reduced the cooking time of this great recipe. I modified it to use on-hand ingredients: tofu instead of edamame; ground red pepper instead of hot chile paste; ground ginger instead of fresh. As I was also cooking for a carnivore, I incorporated the Shrimp Quinoa recipe that I found on this site which called for asparagus, raisins, and mushrooms. Since I didn't have enough asparagus for two (& hubby doesn't care that much for it), I also added broccoli. Both frozen vegetables defrosted in the microwave while I diced the onion, pepper, and garlic. I prepared everything for two until I got to "step 4" (adding the deveined uncooked shrimp prepared while the veggies sauteed) at which time I plated my portion (including the asparagus). Hubby enjoyed his portion too!