Protein-Packed Spicy Vegan Quinoa with Edamame

I posted this recipe a while ago on Allrecipes.com but I thought I would add it here as well. In addition to its mouthwatering flavor, this is one of the prettiest main dishes I make because no matter what kinds of quinoa or peppers you choose, it is always so colorful!

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)

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.