Quinoa Skillet with Edamame, Broccoli, and Cilantro

A quick skillet supper of quinoa and a mix of edamame, asparagus, and carrots, topped with chili crisp and sriracha

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This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.


A quick skillet supper of quinoa and a mix of edamame, asparagus, and carrots, topped with chili crisp and sriracha

Quinoa Skillet with Edamame, Broccoli, and Cilantro

Cook time: 25 mins
Total time: 25 mins
Yield: 4 people

Recipe Notes

Let everyone drizzle their dish with a little sesame oil and soy sauce and set out chili crisp, sesame seeds, sriracha sauce, and sliced scallions for extra flavor and texture.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, cut into medium dice
  • 3 garlic cloves, minced
  • 1 pound 1/2 pound each: small broccoli florets and thinly sliced carrots
  • Salt and ground black pepper
  • 4 cups (1/2 recipe) cooked quinoa from A Pot of Quinoa
  • 2 cups thawed frozen edamame
  • 1/4 cup chopped fresh cilantro

Instructions

  • If you don't already have cooked quinoa, make a pot (you will only need a half recipe for this dish) and prepare vegetables while quinoa cooks
  • Place oil, onions, garlic, broccoli, carrots, 1/4 cup water, 1/2 teaspoon salt, and several grinds of pepper in a large (12-inch) skillet. Turn burner on high, cover pan, and cook until water evaporates, and vegetables are tender-crisp, about 4 minutes. Remove lid and continue to cook until water evaporates and the onions start to turn golden, 1 to 2 minutes longer.
  • Stir in quinoa and edamame; cook to heat through, just a couple of minutes. Stir in cilantro and serve.

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