Roasted Vegetable Quinoa Stir Fry with Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Quinoa Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Stir Fry with Edamame

Enjoy a vibrant stir fry bursting with roasted bell peppers, zucchini, and red onions, complemented by protein-rich edamame and fluffy quinoa. A subtle hint of mango adds a sweet twist to this nutritious, vegetable-forward dish that's both light and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
15.5g
Fat
10.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1 cup mixed roasted vegetables (red bell pepper, zucchini, red onion)

1/2 cup shelled edamame

1 tsp olive oil

1/2 cup diced mango

1 clove minced garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the chopped red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes or until they are tender and lightly charred on the edges.

  • 3

    In a large pan, heat the teaspoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the roasted vegetables to the pan along with the cooked quinoa and shelled edamame. Stir well to combine and warm through.

  • 5

    Fold in the diced mango gently to add a burst of sweetness that complements the savory elements.

  • 6

    Season with additional salt and pepper if needed and serve warm.

Roasted Vegetable Quinoa Stir Fry with Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Quinoa Stir Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Stir Fry with Edamame

Enjoy a vibrant stir fry bursting with roasted bell peppers, zucchini, and red onions, complemented by protein-rich edamame and fluffy quinoa. A subtle hint of mango adds a sweet twist to this nutritious, vegetable-forward dish that's both light and satisfying.

NUTRITION

379kcal
Protein
15.5g
Fat
10.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1 cup mixed roasted vegetables (red bell pepper, zucchini, red onion)

1/2 cup shelled edamame

1 tsp olive oil

1/2 cup diced mango

1 clove minced garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the chopped red bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes or until they are tender and lightly charred on the edges.

  • 3

    In a large pan, heat the teaspoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the roasted vegetables to the pan along with the cooked quinoa and shelled edamame. Stir well to combine and warm through.

  • 5

    Fold in the diced mango gently to add a burst of sweetness that complements the savory elements.

  • 6

    Season with additional salt and pepper if needed and serve warm.