Quinoa With Edamame Parm And Egg Recipes

PROTEIN-PACKED SPICY VEGAN QUINOA WITH EDAMAME

Protein-Packed Spicy Vegan Quinoa with Edamame image

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!

Provided by HeidiM

Categories 100+ Everyday Cooking Recipes Vegan

Time 45m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 34.9 g, Fat 4.6 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 293.1 mg, Sugar 3 g

QUINOA WITH EDAMAME, PARMESAN AND EGG

Quinoa with Edamame, Parmesan and Egg image

Quinoa with Edamame, Parmesan and Egg is full of protein and fuel for your body!

Provided by Yvonne

Categories Breakfast Main Course

Time 22m

Number Of Ingredients 7

Ingredients

1/2 cup cooked quinoa
1/2 cup shelled (cooked edamame)
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil (plus more for frying egg)
salt and pepper to taste
1/2 avocado (peeled, pitted, and sliced)

Steps:

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat.
Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

Nutrition Facts : Calories 421 kcal, Carbohydrate 18 g, Protein 12 g, Fat 35 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 152 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

EASY QUINOA AND EDAMAME SALAD

Easy Quinoa and Edamame Salad image

This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, meal prep--it's pretty much a perfect salad!

Provided by Plant Based Life

Categories Salad Grains Quinoa Salad Recipes

Time 1h15m

Yield 5

Number Of Ingredients 17

Ingredients

¼ cup olive oil
¼ cup rice wine vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 ½ teaspoons liquid aminos (such as Bragg®)
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
1 ½ cups cooked quinoa
1 cup shelled edamame
½ cup chopped red bell pepper
½ cup chopped Persian cucumber
½ cup shredded carrot
½ cup sliced green onion
½ cup dried cranberries
¼ cup slivered almonds

Steps:

Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
Garnished with slivered almonds to serve.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 32.3 g, Fat 19.6 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 92.2 mg, Sugar 12 g

QUINOA WITH EDAMAME, PARM, AND EGG

Quinoa With Edamame, Parm, and Egg image

Simple dish for a simple day. From: http://thesepeasarehollow.blogspot.com/2011/04/fuel-to-ride.html

Provided by KatieMurch

Categories Vegetable

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup cooked quinoa
1/2 cup shelled edamame, cooked
1/2 ounce parmigiano-reggiano cheese, shaved
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper
1/2 avocado, peeled, pitted, and sliced

Steps:

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper.
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

Nutrition Facts : Calories 678.9, Fat 43.4, SaturatedFat 8.6, Cholesterol 218.6, Sodium 354.7, Carbohydrate 43.3, Fiber 14.7, Sugar 1, Protein 35.1

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