Protein-Packed Spicy Vegan Quinoa with Edamame Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 4, 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!
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Photo by Pat

Cooking Level: Intermediate

Reviewed: 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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Reviewed: Sep. 9, 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.
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