Recipe: Ginger Edamame Quinoa

Recipe: Ginger Edamame Quinoa

Get the essentials of fibre, protein, calcium, vitamin C and iron in this amazingly complete entrée loaded with superfoods

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 20 Dec '16


  • 1 cup quinoa
  • 2 cups + 2 tbsp water
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 cup chopped red bell pepper (about 1 pepper)
  • ½ tsp minced fresh garlic
  • ½ ground ginger (or 1 tsp grated fresh ginger)
  • 2 cups cooked, diced chicken, beef or pork, whole shrimp or diced tofu
  • 1 cup cooked black beans
  • 1 cup edamame beans, shelled and steamed
  • 3 tbsp soy sauce or gluten-free tamari


  1. Bring the quinoa and 2 cups water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the hob for another 6 minutes. Fluff with a fork and set aside.
  2. Heat a large wok or saucepan on medium heat. Add the oil, 2 tbsp water and the broccoli. Cover and cook the mixture for 4 minutes.
  3. Add the red pepper, garlic and ginger, replace the cover and cook for an additional 3 minutes, until the broccoli and pepper are tender yet crisp.
  4. Add your protein of choice, black beans, edamame and soy sauce. Stir in the quinoa and continue to cook until it is heated throughout.
  5. Serve immediately. Refrigerate any leftovers for up to 2 days.

Recipe copyright Patricia Green & Carolyn Hemming (



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