- 1 cup broccoli florets
- 1/ 2 cup sliced mushrooms
- 1/ 4 onion, sliced `
- 1/ 2 cup edamame
- 2 teaspoons soy sauce, or tamari
- 1 inch ginger, minced
- 2 cloves garlic
- 1 teaspoon garlic chili sauce
- 1 tablespoon tahini
- Zest of half a lemon
- 2 tablespoons water
Over medium heat, cook the mushrooms and onions until softened. Add broccoli plus 2 tbsp water, cover pan with a lid and allow to steam for 3-4 minutes until florets are a bright green.
Remove lid and add garlic and ginger and sauté until fragrant, about 2 minutes. Add soy sauce, garlic chili sauce and tahini. Stir to combine and cook off any remaining liquids in the pan. Remove from heat and stir in edamame.
Finish with the lemon zest and serve over quinoa and garnished with spring onions and red pepper flakes.