Recipe by HeidiM
"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!"
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3 1/2 cups
vegetable bouillon (such as Better Than Bouillon®)
2 1/2 cups
frozen shelled edamame (green soybeans)
sweet onions, chopped
bell peppers, chopped
minced fresh ginger
reduced-sodium soy sauce
chopped fresh cilantro
hot chile paste (such as sambal oelek), or to taste
Very easy to make, packed SO MUCH more flavor than a lot of quinoa recipes, and even got rave reviews from meat eaters:). It was also excellent the next day for leftovers.
I made this last night for my husband and I. It was OUTSTANDING!! We are on the Daniel Fast, and this recipe turned quinoa into a mouth-watering, flavorful fusion of fresh ingredients! I used red bell peppers instead of green, and it just added the perfect amount of color to make the dish beautiful. I wish I had taken a photo of mine--next time. I will keep this one forever and even make it for company to introduce others to the wonderful world of quinoa! Thank you HeidiM!
I'd never used quinoa in a stir-fry and geatly appreciate this versatile recipe. Previously cooked quinoa reduced the cooking time of this great recipe. I modified it to use on-hand ingredients: tofu instead of edamame; ground red pepper instead of hot chile paste; ground ginger instead of fresh. As I was also cooking for a carnivore, I incorporated the Shrimp Quinoa recipe that I found on this site which called for asparagus, raisins, and mushrooms. Since I didn't have enough asparagus for two (& hubby doesn't care that much for it), I also added broccoli. Both frozen vegetables defrosted in the microwave while I diced the onion, pepper, and garlic. I prepared everything for two until I got to "step 4" (adding the deveined uncooked shrimp prepared while the veggies sauteed) at which time I plated my portion (including the asparagus). Hubby enjoyed his portion too!
Instead of making the quinoa from scratch, just adding two packages of cooked brown rice mixed with quinoa (available at Costco) to the veggie mixture is easier and VERY tasty. This also does not have to be reheated, it tastes great cold . I had already cut the recipe down to four servings, so two pkgs of the quinoa/rice is for that setting.
* Percent Daily Values are based on a 2,000 calorie diet.
Protein-Packed Spicy Vegan Quinoa with Edamame
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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