Peanut & Quinoa Edamame Bake

4.25 from 4 votes

Made with quinoa, a blend of fresh and frozen veggies, and the flavors from peanut stir fry sauce.

Prep Time15

Cook Time40

Course: Main Dishes

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 583kcal

Preheat the oven to 375F.
To an 8x8-inch or similarly sized baking dish, add the rinsed quinoa, vegetable broth, ¼ cup of the roasted peanuts, the white parts of the sliced green onions, diced bell pepper, diced carrot, thawed mukimame, thawed peas, peanut butter, soy sauce, optional chili garlic sauce, rice vinegar, 1 teaspoon sesame oil, ground ginger, garlic powder, salt, and pepper.
Stir well to combine. Cover tightly with foil, an oven-safe lid, or an upside down baking sheet. Bake at 375F for 35-45 minutes. I peek at the quinoa at the 35 minute mark and continue cooking 5-10 minutes as needed.
Meanwhile, heat a skillet on the stove over medium heat. Add the remaining 1 teaspoon toasted sesame oil. Once hot, add 2 tablespoon sesame seeds and the remaining ¼ cup peanuts. Toast until the sesame seeds are golden, just 3-5 minutes. Remove from the heat and set aside.
Remove the cooked quinoa from the oven. Stir to fluff. Top with the toasted sesame seeds and peanuts and sliced green onions. Add an extra drizzle of peanut butter, if desired. Enjoy!

Quicker cook version: If you've tried more of my dump & bake recipes, you might know that heating up the liquids first results in a shorter oven cook time. I like to boil water or veggie broth in my electric kettle before adding it to the baking pan (make sure to use a pan that can handle boiling water, if using this method.) Cut the covered cook time down to 25-30 minutes covered when using pre-heated broth.
No chop version: Replace chopped carrots with a handful of matchstick carrots. Frozen bell peppers and onions are available at some grocery stores, and are a great swap for fresh chopped peppers, just make sure they are thawed before using. I don't recommend omitting the onions, if possible, as they add a lot of flavor.
Rice instead of quinoa: White rice works as a direct swap with quinoa. The cook time should also be about the same. Brown rice does not work as a direct swap, as it requires 50% more liquid and about 50% more cook time.