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| Protein-Packed Spicy Vegan Quinoa with Edamame |
"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 :
- 3 1/2 cups water
- 2 cups quinoa, rinsed
- 4 teaspoons vegetable bouillon (such as Better Than Bouillon®)
- 2 1/2 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
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon hot chile paste (such as sambal oelek), or to taste (optional)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 45M |
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- 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.
- 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.
- Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.
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®.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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