The beauty of this recipe for those looking for more protein in their diet is that its main ingredients (quinoa and edamame) are complete proteins, which means these foods contain adequate amounts of all nine essential amino acids to be a protein that fits your daily nutrient requirements.

Read More: This Halloumi And Pistachio Salad Is Completely Vegan

As many people who dive into veganism will know, quinoa is an ancient grain with a wonderful, almost crunchy texture and nutty flavor. It’s got plenty of health benefits, such as digestive health and immune boosting. One cup (185 grams) of quinoa provides about eight grams of protein. The grain is gluten-free and contains plenty of fiber, magnesium, and iron. 

Edamame are young soybeans popular for their softer texture and sweet, almost grassy flavor. Edamame is very nutritious and packed with protein. There are 18.4 grams of protein in a 160-gram cup of cooked edamame. This bean also contains plenty of fiber, vitamin C, calcium, and magnesium.

Read More: Roasted Squash And Quinoa Buddha Bowl

Quinoa and edamame salad recipe

Incredibly easy to make and packed with protein and fiber, this quinoa edamame salad made with shredded red cabbage, green onion, almond butter and reduced sodium tamari is a flavorful meal option for vegans of all experience levels.

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Duration30 mins

Cook Time20 mins

Prep Time10 mins

Servings4 people

Ingredients

• 1 cup dry white quinoa
• 2½ cups frozen edamame
• 2 cups finely shredded red cabbage
• 6 thinly sliced green onions
• 2 tbsp well-stirred almond butter or sunflower seed butter for a nut free option
• ¼ cup reduced sodium tamari or soy sauce
• 3 tbsp rice wine vinegar
• 2 tsp agave
• 2 small garlic cloves minced
• ¼ tsp red pepper flakes or 1-2 tsp hot sauce
• Optional garnish: 3 tablespoons sesame seeds sliced green onion

Instructions

• Rinse the quinoa in a fine mesh strainer and transfer to a small pot and add 2 of cups of water and ¼ teaspoon salt. Cover the pot and bring the water to a boil. 
• Once boiling, reduce to a simmer and simmer for 12-15 minutes or until the quinoa has absorbed all the water. Remove the pot from the burner, fluff with a fork, recover and set aside on a cooling rack or heat-proof surface to cool.
• Fill a separate, medium-sized pot with water and bring to a boil. Once boiling, add the frozen edamame. Wait for the water to return to boiling and then boil for 3-4 minutes. Drain in a colander and set the edamame aside.
• Meanwhile, shred the cabbage with a mandolin or with a chef's knife and make the sauce: add the almond butter and soy sauce to a small bowl. 
• Using a fork or small whisk, whisk together until smooth. Then add the rice wine vinegar, agave, garlic, and hot sauce and whisk again until smooth. Set aside.
• Time to assemble. Serve this salad warm or at room temperature. If serving at room temperature, wait for the edamame and quinoa to cool completely before assembling the salad.
• If serving warm, go ahead and add the quinoa, edamame, cabbage, and green onion to a medium-sized bowl and toss. Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.
• Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). You can find more of her recipes in her vegan cookbooks, Plant-Based Delicious and The Plant-Based Cookbook. You can follow Ashley on Instagram here.

Read more: Double Chocolate Overnight Oats

The post Try This Easy Quinoa And Edamame Salad appeared first on Plant Based News.

This roasted squash and quinoa bowl by Rise Shine Cook is no different. With an excellent combination of grains, roasted squash, spinach, chickpeas, and a flavorful almond and citrus sauce, you’ll keep coming back for more. Perfect for a main meal, you’ll find heaps of beneficial vitamins and plenty of fiber and plant protein in this recipe.

Read more: This Halloumi And Pistachio Salad Is Completely Vegan

You’ll find this dish’s main plant protein sources in the spinach and chickpeas, which are cheap and easy additions every plant-based enthusiast should have in their kitchen. As for the other main components, butternut squash and quinoa, each has its benefits, too.

The benefits of quinoa include its low glycemic index, meaning it’s unlikely to spike your blood sugar levels. In addition, it’s gluten-free and full of fiber, protein, iron, and magnesium. Then, we have the health benefits of butternut squash, which is high in Vitamin C and Vitamin A and has a high fiber content. This vegetable will boost your immunity and help manage your blood sugar.

Read more: 9 Gut-Friendly Recipes Featuring Fermented Foods

Roasted squash and quinoa Buddha bowl recipe

Loaded with protein and fiber, this roasted butternut squash and quinoa Buddha bowl is incredibly nutritious and tasty. Plant-based enthusiasts will love the addition of chickpeas and spinach as well as the flavorful almond citrus sauce and roasted red onions and peppers.

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Duration1 hr

Servings4 PEOPLE

Ingredients

Grains

• 3 cup cooked quinoa

Chili roasted squash

• 6 cups butternut squash large dice
• 1 to 2 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp salt
• Black pepper to tast

Roasted red onion and pepper

• 2 large red onions large diced
• 2 red bell peppers large diced

Sautéed Chickpeas and Spinach

• 3 cups cooked chickpeas
• 3 cups packed spinach
• 2 cloves garlic minced

Almond Citrus Sauce

• ¼ cup well-stirred almond butter
• ¼ cup orange juice
• 2 tbsp apple cider vinegar
• 1 tbsp tamari
• 1 tbsp white miso
• 1 garlic clove minced
• ½ to 1 tsp hot sauce
• 1 tsp maple syrup optional

Instructions

• Cook your quinoa according to the directions on the packet and set aside when done. Keep covered.
• Meanwhile, preheat the oven to 190°C and line 2 baking sheets with parchment paper.
• Mix your spices for the butternut in a small bowl. Add chili powder, garlic, cumin, and salt and combine.
• Chop your butternut squash and place into a large bowl.
• Sprinkle your spices over the squash and mix with a silicon spatula. Once all the squash is covered transfer to a baking sheet covered in parchment paper.
• Spread the chopped red onion and red pepper out on the other baking sheet. Then, place both baking sheets into the oven and bake for 30 minutes.
• Turn the vegetables and bake for another 20 minutes. The squash will be cooked when you can easily pierce it with a fork. The onions and peppers might be done before the squash (depending on their size) and will be ready when the edges begin to brown. Check every ten minutes to avoid burning.
• While the veggies are roasting, make the sauce by adding all sauce ingredients to a small blender and blending until smooth or whisk in a bowl. Set aside.
• Add the chickpeas, spinach and minced garlic to a sauté pan and sauté on medium heat with a few tablespoons of water until the spinach is wilted. Then, mix in 2 tablespoons of the almond citrus sauce and cook on low heat for another 2 minutes.
• To assemble the bowl, place ¾ cup quinoa on bottom and arrange the butternut squash, roasted onion and bell pepper and spinach and chickpeas in separate sections. Top with extra almond citrus sauce and serve.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). You can find more of her recipes in her vegan cookbooks, Plant-Based Delicious and The Plant-Based Cookbook. You can follow Ashley on Instagram here.

Read more: Oil-Free Vegetable ‘Fried’ Rice

The post How To Make This Roasted Squash And Quinoa Buddha Bowl appeared first on Plant Based News.

Because a salad isn't just for the summer! Prepared with dried cranberries and nuts, this salad has a festive touch and is packed full of protein!

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Duration1 hr

Prep Time1 hr

Servings1 serving

Ingredients

• 2 cups quinoa cooked
• 1 can chickpeas drained and rinsed
• 1 sweet potato diced and roasted
• 1 red onion diced and roasted
• 200 g green beans steamed or boiled
• 1/2 cup dried cranberries
• 1/2 cup almonds
• olive oil for dressing
• salt
• pepper
• lemon juice (or vinaigrette, optional)

Instructions

• Prepare the quinoa ahead of time cooking it in boiling water.
• Cook the diced red onion and sweet potato in the oven for 40 minutes at 200 degrees.
• Chop the green beans and steam or boil.
• Combine the veggies, quinoa, chopped nuts, cranberries and chickpeas (or lentils).
• Season with salt, pepper and olive oil.
• You can prepare the veggies and quinoa the day before and assemble it all the day of Christmas. 

Check out Claire’s Cookbook here!

The post Healthy Vegan Christmas Salad appeared first on Plant Based News.

30 minutes start-to-finish gets you this delicious, easy dinner dish.. and you probably already have everything in your pantry!

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Duration30 mins

Cook Time25 mins

Prep Time5 mins

Servings4

Ingredients

• 2 Tbsp coconut oil
• 2 medium onions finely chopped
• 2 cloves garlic grated
• 0.5 Tsp grated ginger
• 2 Tsp ground cumin
• 2 Tsp ground coriander
• 2 Tsp ground turmeric
• 2 Tsp garam masala
• 1 Tsp black mustard seeds
• 250 g quinoa
• 400 g 1 can coconut milk
• 200 ml vegetable stock
• ½ juice of a lemon
• Salt

Instructions

• In a large pan heat coconut oil, sauté onions and garlic.
• Add ginger, cumin, coriander, turmeric, garam masala and mustard seeds to onions and fry off for a further 5 minutes.
• Next, add in coconut milk, quinoa, lemon juice and vegetable stock. Simmer on medium heat for the next 20 minutes, or until all liquid has evaporated – the texture should be sticky.
• Salt to taste and serve with roasted Spring vegetables.
• This recipe was developed by Alice Leppard during their time at The Vegan Chef School. To find out more about masterclasses and vegan chef courses, both in person or online, visit The Vegan Chef School here.

You can follow Alice’s vegan chef journey on Instagram.

The post Curried Coconut Quinoa appeared first on Plant Based News.