Quinoa Stir-Fry with Edamame and Cashews

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There’s something deeply comforting about a warm, colorful stir-fry—the kind that makes you pause after the first bite, smile, and feel just a little more grounded. This Quinoa Stir-Fry with Edamame and Cashews is my go-to recipe when I want something quick, nourishing, and flavor-packed. It's vibrant, protein-rich, and layered with texture—from crunchy roasted cashews to soft, nutty quinoa and crisp-tender veggies.

I often whip this up on weeknights when dinner needs to be fast yet fulfilling. The best part? It’s incredibly flexible. You can swap in whatever veggies you have on hand, and the soy-maple-ginger-garlic sauce ties everything together with a rich, umami depth.

Whether you're a meal-prep lover or someone who prefers one-pan meals, this recipe ticks all the boxes: easy, healthy, colorful, and satisfying.

This isn’t just a pretty bowl—it’s a powerhouse of nutrients. Every ingredient in this dish brings its benefits to the table

Quinoa – The Complete Protein

Quinoa is a gluten-free seed rich in fiber, iron, magnesium, and manganese. What makes it unique is that it contains all nine essential amino acids, making it a complete plant-based protein, perfect for vegetarians and vegans.

Edamame – Plant-Based Protein with a Bonus

These young soybeans are not only packed with protein but are also rich in folate, vitamin K, and omega-3 fatty acids. They help support bone health, muscle recovery, and brain function.

 Broccoli & Bell Peppers – Immunity Boosters

These veggies are rich in vitamin C, antioxidants, and fiber. Broccoli, in particular, contains sulforaphane, a compound linked to cancer prevention. Bell peppers add a pop of color and help absorb iron more efficiently due to their high vitamin C content.

 Carrots – Vision and Skin Support

Rich in beta-carotene, carrots are excellent for maintaining eye health and healthy skin. Their natural sweetness also balances the savoriness of the stir-fry.

 Ginger & Garlic – Anti-Inflammatory Allies

This duo is the cornerstone of many healing traditions. Ginger aids digestion and reduces inflammation, while garlic is a heart-health hero and a natural immune booster.

 Onions & Green Onions – Detox & Digest

These alliums help lower blood sugar, support liver detoxification, and add depth to the dish without overpowering the freshness of the vegetables.

 Cashews – Healthy Fats & Crunch

Cashews not only add texture but are also a great source of healthy fats, magnesium, and zinc, which contribute to bone and heart health.

 Maple Syrup & Soy Sauce – Balanced Flavor

The sweet and savory combination enhances the umami flavor of the stir-fry while keeping it refined sugar-free.

This Quinoa Stir-Fry with Edamame and Cashews is a healthy and delicious meal that celebrates whole foods. It's perfect for cooking for your family or preparing meals for the week. This one-bowl dish is packed with flavor, texture, and nutrition. Serve it warm and add sesame seeds or a squeeze of lime if you prefer. Enjoy the feeling of eating something that is both delicious and good for you.

Serves- 3-4

Preparation Time- 15 mins

Cooking Time - 15 mins

Total Time - 30 mins

 Ingredients 

- Quinoa: ½ cup (cooked) 

- Edamame: ½ cup (frozen) 

- Red bell pepper: ½ cup (chopped) 

- Broccoli: ½ to 1 cup (cut into florets) 

- Carrots: ½ cup (chopped) 

- Onion: 1 large (finely chopped) 

- Cashews: ⅓ cup (dry roasted) 

- Ginger: 1 inch (grated) 

- Garlic: 2-3 cloves (minced) 

- Soy sauce: 1 ½ tablespoons 

- Maple syrup: 1 tablespoon 

- Vinegar (rice or white): 1 tablespoon 

- Green onions: 3 stalks (chopped, separating the green and white parts) 

- Oil: 1 tablespoon 

- Black pepper: ½ teaspoon 

- Salt: to taste 

Directions 

1. In a small pan, lightly roast the cashews and set them aside. 

2. Heat a wok over medium flame. Add the chopped onion and the white parts of the green onions. Sauté for 2-3 minutes. Then add the edamame, broccoli, and carrots. Sauté for an additional 3-4 minutes. Finally, add the red bell pepper and sauté for an additional 2 minutes. 

3. In a small bowl, combine the grated ginger, minced garlic, soy sauce, maple syrup, salt, and black pepper to create a mixture. 

4. Pour the mixture into the wok and stir thoroughly. Add the cooked quinoa and mix until well combined. Stir in the green onions, adjust the seasoning to taste, and add the roasted cashews. Mix everything thoroughly and enjoy!