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Protein-Packed Spicy Vegan Quinoa with Edamame

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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Ingredients

45 m servings 323 cals
Serving size has been adjusted!
Original recipe yields 8 servings (8 cups)

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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®.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

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...

Most helpful critical review

Flavor was just ok and the edamame didn't flow well with the texture of the dish.

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Least positive
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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...

This was surprisingly tasty. I completely understand the prior reviewer's comment that they went back for seconds--not because they were hungry--but because it was so flavorful (we did the same)...

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.

My family LOVED this healthy recipe.

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 n...

Delicious! I put the quinoa, water and bouillon in my rice cooker and added the edamame to the onion pepper mixture with the garlic and ginger. I left out the chile paste and it was still a litt...

Perfect as is!!!

Flavor was just ok and the edamame didn't flow well with the texture of the dish.

We used this recipe during a Daniel fast. So good even my picky eaters enjoyed it.