Rinse quinoa well and put into a medium pot. Add the 2 cups of water and bring to a boil. Reduce the heat to simmer and cover. Cook for about 15 minutes or until the water has been absorbed.
In a small bowl, combine miso, soy sauce, rice vinegar and sriracha. Set aside.
Meanwhile, add onions, carrots and celery to a large nonstick skillet. Cook over medium high heat until the veggies begin to soften- about 5 minutes. If the veggies start to stick, just add a tablespoon of water and stir.
After 5 minutes, add garlic, ginger and black pepper. Cook for 2 minutes longer.
Add green beans and let them defrost for about 2-3 minutes.
Add all the cooked quinoa, the drained and rinsed chickpeas, frozen peas and the sauce to the pan. Fold everything together and let the peas defrost.
Serve.