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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 206 Calories

Ingredients

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

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.