If you have cooked quinoa, then skip to step 3. In a pan, add a cup of quinoa. Add 2 cups water and bring to a vigorous boil over medium heat. When it starts to boil, cover the pan, lower the heat, and let it simmer for 15 minutes. Then, take off the heat and fluff with a fork.

If you have cooked mung beans on hand, skip to step 3. Cook mung beans simultaneously. Place 1 cup mung beans in a pan and cover with water. Shake the water around with your hand, then drain and discard the water. Refill the pan with 3 cups of water, set it on a stovetop set to medium-high heat and bring to a boil. Reduce the heat to medium, cover, and let cook for 20 minutes. Drain out any remaining liquid when ready.

While the quinoa and mung beans are cooking, peel and chop the onions, ginger, garlic, and turmeric. Also, rinse the carrot and celery and chop them up as well.

Add the oil to a large skillet and add in the chopped onion, ginger, garlic, and turmeric. Let these sauté for about 5 minutes over medium-high heat. Make sure to stir this mixture often to keep them from burning.

Add the chopped carrot and celery and sauté 3 minutes.

Then add frozen edamame to the skillet and sauté 2 minutes. Turn off the heat.

Finally, add the cooked quinoa, the cooked mung beans, and the harissa and stir well.

Sprinkle the juice of half a lime over this mixture, season this with salt and pepper, and stir again.

This next step is optional; this dish can be served garnished with some cilantro and red pepper flakes.