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!

INGRIDIENT

3 ½ cups water

2 cups quinoa, rinsed

4 teaspoons vegetable bouillon (such as Better Than Bouillon®)

2 ½ 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

¼ cup reduced-sodium soy sauce

2 tablespoons chopped fresh cilantro

1 tablespoon hot chile paste (such as sambal oelek), or to taste (Optional)

DIRECTION

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.

NUTRITION FACT

Per Serving: 206 calories; protein 7.3g; carbohydrates 34.9g; fat 4.6g; sodium 293.1mg.

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