Herbed Edamame Black Beans And Quinoa Recipes

EDAMAME BEAN SALAD

Steps:

• Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
• Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

HERBED EDAMAME, BLACK BEANS, AND QUINOA

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

QUINOA AND BLACK BEANS

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.

PROTEIN-PACKED SPICY VEGAN QUINOA WITH EDAMAME

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.