Quinoa and edamame simmer in vegetable broth and sauteed spicy vegetables are stirred in creating a vegan, protein-packed post-workout meal.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
206 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.
Ingredients
1 tablespoon olive oil
6 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons minced fresh ginger
2 sweet onions, chopped
2 bell peppers, chopped
2 cups quinoa, rinsed
4 teaspoons vegetable bouillon (such as Better Than Bouillon®)
3.5 cups water
0.25 cup reduced-sodium soy sauce
2.5 cups frozen shelled edamame (green soybeans)
1 tablespoon hot chile paste (such as sambal oelek), or to taste
