The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Edamame Stir-fry with Quinoa & Peanut Satay Sauce
Dreams come true with this divine veg-packed stir-fry. Crunchy pepper, tenderstem broccoli, edamame and spring onions brighten a base of fibre-rich quinoa. Joining the party - and the star of the show - a satay sauce of lime, chilli and creamy peanut butter. Your best dream to date.
Prep in 10
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 4cm fresh ginger (use half)
- 2 garlic clove
- 1 chilli (use half)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g edamame beans (use half) (Soya)
- 180g Tenderstem broccoli (use half)
- 2 spring onion
- 80g quinoa (use half) (quinoa (100%))
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 460
Protein: 22g
Carbs: 40g
Fat: 25g
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 spring onion
- 80g quinoa (quinoa (100%))
- 180g Tenderstem broccoli
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 garlic clove
- 4cm fresh ginger
- 1 pepper
- 100g edamame beans (Soya)
- 1 chilli
Nutritional Information
Calories: 452
Protein: 21g
Carbs: 38g
Fat: 25g
Edamame Stir-fry with Quinoa & Peanut Satay Sauce
Dreams come true with this divine veg-packed stir-fry. Crunchy pepper, tenderstem broccoli, edamame and spring onions brighten a base of fibre-rich quinoa. Joining the party - and the star of the show - a satay sauce of lime, chilli and creamy peanut butter. Your best dream to date.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Finely chop or grate the garlic and ginger. Thinly slice the spring onions. Dice the pepper into 2cm squares. Trim and halve the broccoli.
- Make the satay sauce; finely chop the chilli (remove the seeds for less heat). Quarter the lime. In a bowl, combine the peanut butter, juice from 2 lime wedges, half the chilli (to taste) and a splash of water. Season with sea salt and black pepper and stir to combine.
- Heat a large frying pan with 4 tsp oil on medium-high heat. Add the garlic, ginger and spring onions and cook for 30 seconds. Add the pepper and broccoli and cook for 4 mins, until softening.
- Add the tamari and edamame, cook for 1 min, then pour in half the satay sauce and toss to combine. Add a splash of water if it gets too dry. Roughly chop the coriander and stir half through the veg.
- Serve the quinoa topped with the veggies. Garnish with the remaining satay sauce, coriander, chilli (to taste) and lime wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.