Description
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!
Ingredients
- 3 ½ cups water
- 2 cups quinoa, rinsed
- 4 teaspoons vegetable bouillon (such as Better Than Bouillon®)
- 2 ½ cups frozen shelled edamame (green soybeans)
- 1 tablespoon olive oil
- 2 sweet onions, chopped
- 2 bell peppers, chopped
- 2 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon hot chile paste (such as sambal oelek), or to taste (Optional)
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8