Spicy Black Bean & Edamame Stir-Fry with Ginger-Lime Quinoa
This protein-packed stovetop stir-fry combines hearty black beans, tender edamame, and crisp vegetables over a bed of fragrant ginger-lime quinoa. Ready in just 30 minutes, it's perfect for a quick, nutritious, and flavor-forward weeknight meal.
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp fresh ginger, grated
- 1 tsp lime zest
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 cup red bell pepper, diced
- 1 cup carrot, julienned
- 1 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 1.5 cups black beans, drained and rinsed
- 1.5 cups shelled edamame (thawed if frozen)
- 3 tbsp soy sauce or tamari
- 1 tbsp sriracha or chili-garlic sauce
- 0.25 cup scallions, sliced
- 0.25 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds
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Instructions
In a medium saucepan, combine quinoa, vegetable broth, ginger, and lime zest. Bring to a boil over medium-high heat, reduce to low, cover, and simmer until liquid is absorbed and quinoa is fluffy.
⏱️ 15 minutes 🌡️ SimmerWhile quinoa cooks, heat olive oil in a large skillet or wok over medium-high heat. Add red bell pepper, carrot, and red onion; stir-fry until just tender.
⏱️ 4 minutes 🌡️ Medium-highAdd garlic, black beans, and edamame to the skillet. Stir-fry for 2 minutes, then add soy sauce and sriracha, tossing to coat evenly. Cook for another 2 minutes.
⏱️ 4 minutes 🌡️ Medium-highFluff cooked quinoa with a fork and stir in lime juice. Serve bean and edamame stir-fry over quinoa, garnished with scallions, cilantro, and sesame seeds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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