Protein-Packed Spicy Vegan Quinoa with Edamame Recipe -
Protein-Packed Spicy Vegan Quinoa with Edamame Recipe
  • READY IN 45 mins

Protein-Packed Spicy Vegan Quinoa with Edamame

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
  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.
  3. Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.
Kitchen-Friendly View


  • Cook's Notes:
  • 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®.

Reviews More Reviews

Sep 09, 2014

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.

Jan 17, 2015

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!


6 Ratings

Oct 04, 2014

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!

Sep 28, 2014

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.


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 7.6 g
  • 31%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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