Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It's flexible, too—use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas. It's a great everyday kind of dish, and is festive enough to serve at special occasions. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 1 ½ cups raw quinoa, rinsed
- 1 tablespoon olive oil
- 1 cup frozen edamame (fresh green soybeans), completely thawed
- 1 medium red or orange bell pepper, cut into short, narrow strips
- 6 stalks boy choy, fairly thinly sliced on the diagonal
- 3 to 4 scallions, white and green parts, sliced
- 1 teaspoon dark sesame oil
- 2 to 4 tablespoons natural reduced-sodium soy sauce, to taste
- 1 to 2 teaspoons grated fresh or jarred ginger, to taste
- Freshly ground pepper to taste
- 2 small oranges, such as clementines or mandarins, peeled and sectioned
- ½ cup toasted cashew pieces or other nuts of your choice
Combine the quinoa with 3 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, about 20 minutes.
Meanwhile, heat the oil in a stir-fry pan. Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes. Add the bok choy, and scallions, and continue to stir-fry for 1 to 2 minutes, just until wilted.
Stir in the cooked quinoa and sesame oil, and stir well. Season to taste with teriyaki sauce, ginger, and pepper. Stir in the orange sections and optional cashew pieces and serve at once.
Per serving: 333.6 calories; 12g fat; 443.1mg sodium; 362.4mg potassium; 46g carbs; 5.8g fiber; 6.6g sugar; 14.3g protein
- Here are more quinoa recipes.
- Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.
Bryanna Clark Grogan says
This looks fantastic, Nava-- so many of my favorite things in it!
Hmm, it looks so delicious, I must run to the kitchen!
Thank you for this wonderful resource. I hope it is ok if I add your website to my blog roll.
I'm wondering if arugula or spinach would work as the green? Thanks!
Beth, I'm sorry I somehow missed your question. Absolutely, you can use arugula or spinach, or really, any tender green you'd like!
Carol Kuntzman says
I am total Vegan wannabe (husband insists he have meat and cheese so I must comply at times) and some of these recipes look absolutely wonderful and different. Currently I am on the notification and chat list of ffvegan.com with Susan Voison...I am not computer minded and do not know much about how I even got on her list but I love it. Is it possible to be put on your list and be notified whenever you have a recipe or comment of interest? If possible Thanks!!
Carol, there are a couple of things you can do; if you're on Facebook you can join VegKitchen's Facebook page: https://www.facebook.com/VegKitchen — and you can sign up for VegKitchen's newsletter, which is at the top right of every page of the site. All you need to do is put in your e-mail address.
If your hubby wants meat and cheese, that's his choice, but that doesn't mean you must do the same if it's not what you want!
This recipe was sooo good! I used kale instead of bok choy and omitted the peppers (because my husband doesn't like them) and the recipe was a hit. I also replaced quinoa with brown rice. Will be making this again. 🙂
In other words, Alison, you reworked the recipe! But that's fine, of course. These recipes are here as templates, and as long as you and yours enjoyed it, that's what counts.