Herbed Edamame Black Beans And Quinoa Recipes

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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

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

SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE



Superfood Black Bean & Quinoa Salad Recipe image

This Superfood Black Bean & Quinoa Salad Recipe is one of my absolute favorite quick meals to make because it is packed with vital nutrients and so easy to make.

Provided by Elizabeth Rider

Categories     Dinner

Time 45m

Yield 10

Number Of Ingredients 11

2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1 clove garlic, pressed, grated or finely chopped
juice of 1 lime (about 2 tablespoons)
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (optional for heat)
1 (15-ounce) can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped (about 1 cup)
6 green onions, root removed, white and part of the greens chopped (about 1 cup)
1 handful of cilantro, rough chopped (about 1/3 cup)

Steps:

  • Prepare the quinoa:
  • Rinse it well in a fine mesh colander and drain all the water.
  • Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
  • Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
  • Fluff with a fork, and you're done.
  • While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
  • Rinse and drain the black beans.
  • Chop the veggies until roughly the same size as the black beans.
  • Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
  • Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

Nutrition Facts : Calories 321 per serving

HERBED QUINOA



Herbed Quinoa image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
  • For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

QUINOA AND BLACK BEANS



Quinoa and Black Beans image

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Provided by 3LIONCUBS

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 10

Number Of Ingredients 11

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
¾ cup quinoa
1 ½ cups vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro

Steps:

  • Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g

BLACK BEAN & CORN QUINOA



Black Bean & Corn Quinoa image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.

HERBED EDAMAME, BLACK BEANS, AND QUINOA



Herbed Edamame, Black Beans, and Quinoa image

Categories     Bean     Quinoa     Spring     Simmer     Boil

Yield serves 4, 1 1/2 cups per serving

Number Of Ingredients 13

1 1/3 cups water
2/3 cup uncooked quinoa
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1 cup frozen shelled edamame, thawed
2 cups loosely packed spring greens, coarsely chopped
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil (extra-virgin preferred)
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried, crushed
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
1/4 teaspoon salt
2 ounces feta cheese, crumbled (about 1/2 cup)

Steps:

  • In a medium saucepan, bring the water to a boil over high heat, 3 to 4 minutes. Stir in the quinoa. Reduce the heat and simmer, covered, for 8 minutes.
  • Stir in the beans and edamame. Cook, covered, for 2 minutes, or until the water is evaporated.
  • Meanwhile, in a large bowl, stir together the remaining ingredients except the feta. Add the quinoa mixture and the feta, tossing until the spring greens are wilted.
  • nutrition information
  • (Per Serving)
  • Calories: 275
  • Total Fat: 10.0g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 3.5g
  • Cholesterol: 13mg
  • Sodium: 317mg
  • Carbohydrates: 32g
  • Fiber: 7g
  • Sugars: 4g
  • Protein: 14g
  • Dietary Exchanges
  • 2 Starch
  • 1 Lean Meat
  • 1 Fat

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