Start by making the teriyaki sauce. Whisk together all ingredients in a small container. The sugar won't fully dissolve but that's okay. Set aside.
Heat a large non-stick skillet between medium-high to high heat. Once hot, drizzle in 1 tablespoon oil.
To the hot oil add the diced carrot, diced bell pepper and frozen edamame. Stir fry for 2-3 minutes, stirring frequently.
Once the carrot is tender but still has a bite to it and the edamame is cooked, add in the white parts of the green onion, quinoa and teriyaki sauce.
Cook another 2-3 minutes, until the sauce is absorbed and the quinoa is golden.
Turn off the heat and add the remaining green onion. Serve with a sprinkle of sesame seeds and freshly ground black pepper. Enjoy!
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Notes
Quinoa: For every one cup of dry quinoa use 1 and ¾ cups of liquid. One cup of dry quinoa makes about 3 cups of cooked quinoa.
How to cook quinoa: Combine the quinoa and water or vegetable broth in a small pot and bring to a boil. Once boiling, reduce to a low simmer. There should be just a few bubbles rising to the surface at a time. Cover and simmer until all the water is absorbed, about 20 minutes. Fluff the quinoa with a fork before serving.
How to quickly chill quinoa: If you don't have chilled quinoa on hand you can cool it in just 15 minutes. Spread cooked quinoa out thinly on a parchment paper-lined baking sheet. Freeze it for 15 minutes, or until it's chilled, while you prep the veggies and sauce.
Leftovers: For best quality, keep refrigerated in a closed container for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat.