Edamame Stir-fry with Quinoa & Peanut Satay Sauce

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	119Kcal	446Kcal
	497kJ	1867kJ
Fat	6.2g	23g
of which saturates	0.7g	2.6g
Carbohydrates	11g	40g
of which sugars	3.5g	13g
Protein	5.8g	22g
Salt	0.33g	1.2g
Fibre	3.3g	13g

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

Allergens

Contains: Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	438Kcal
	515kJ	1831kJ
Fat	6.6g	23g
of which saturates	0.7g	2.6g
Carbohydrates	11g	38g
of which sugars	3.5g	13g
Protein	6.0g	21g
Salt	0.35g	1.2g
Fibre	3.5g	12g

Back

Vegan Prep in 10 1/3 daily fibre 7 plants Low sat fat

Edamame Stir-fry with Quinoa & Peanut Satay Sauce

Prep time: 0 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

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.

Cooking Instructions

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.

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.