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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.

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(R).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

205.6 calories; 7.3 g protein; 34.9 g carbohydrates; 0 mg cholesterol; 293.1 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2015
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! Read More
(9)

Most helpful critical review

Rating: 2 stars
01/08/2017
Flavor was just ok and the edamame didn't flow well with the texture of the dish. Read More
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/17/2015
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! Read More
(9)
Rating: 5 stars
09/09/2014
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. Read More
(3)
Rating: 5 stars
12/23/2016
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). I paired this with a sweet slaw made with green cabbage, raisins, apples, mayo, and maple syrup, which made a nice contrast between soft and spicy and the sweet and crunchy (my husband requested that when I make this recipe again that I make the slaw again, too, to go with it. I made the recipe as written except for a couple of minor changes: I didn't have low sodium soy sauce on hand so I reduced the soy sauce by half; also, because my family doesn't tolerate spicy heat as well as I do, I used only 1/2 tablespoon of the hot chili paste and it worked well for them...just a background hint of heat without being uncomfortable. Yep, this one is a keeper! Read More
(3)
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Rating: 5 stars
09/28/2014
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. Read More
(2)
Rating: 5 stars
10/04/2014
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! Read More
(2)
Rating: 5 stars
05/24/2017
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 little spicy. But so yummy. Read More
(1)
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Rating: 5 stars
11/12/2018
This is so good! The soy sauce and fresh ginger mix so well with the quinoa (it might seem like a lot of quinoa, but trust me the sauce covers it all). You definitely want to use fresh ginger for this. I'm planning to use this as a meal prep recipe for healthy lunches! Read More
(1)
Rating: 5 stars
11/14/2016
My family LOVED this healthy recipe. Read More
(1)
Rating: 5 stars
07/19/2016
We used this recipe during a Daniel fast. So good even my picky eaters enjoyed it. Read More
(1)
Rating: 2 stars
01/08/2017
Flavor was just ok and the edamame didn't flow well with the texture of the dish. Read More