Step 1

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.

Step 2

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.

Step 3

Finish with the lemon zest and serve over quinoa and garnished with spring onions and red pepper flakes.