Protein-Packed Spicy Vegan Quinoa With Edamame
Durham, nc, 4711 hope valley rd ste 4f.
Recipe Summary 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 | Easy Pack Packaging Cikarang3 ½ cups water2 cups quinoa, rinsed4 teaspoons vegetable bouillon (such as Better Than Bouillon®)2 ½ cups frozen shelled edamame (green soybeans)1 tablespoon olive oil2 sweet onions, chopped2 bell peppers, chopped2 tablespoons minced fresh ginger6 cloves garlic, minced¼ cup reduced-sodium soy sauce2 tablespoons chopped fresh cilantro1 tablespoon hot chile paste (such as sambal oelek), or to taste (Optional)DirectionsBring 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.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).Info | Easy Pack Packaging Cikarangprep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 cups
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