Protein-Packed Spicy Vegan Quinoa with Edamame

Ingredients

• 3 1/2 cups water
• 2 cups quinoa, rinsed
• 4 teaspoons vegetable bouillon (such as Better Than Bouillon)
• 2 1/2 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
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon hot chile paste (such as sambal oelek), or to taste (optional)

Directions

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.