Edamame, Quinoa, and Shiitake Mushroom Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The combination of lime juice, soy sauce, and honey creates a flavor similar to that of teriyaki; Thai Sriracha sauce adds a hint of heat to balance the sweetness. Ingredients:
1/4 cup fresh lime juice |
2 tablespoons low-sodium soy sauce |
1 tablespoon olive oil |
1 tablespoon honey |
2 teaspoons sriracha (hot chile sauce, such as huy fong) |
1/2 teaspoon salt |
1 cup uncooked quinoa |
2 cups frozen shelled edamame (green soybeans) |
1 cup chopped shiitake mushroom caps |
1/4 cup chopped red bell pepper |
Directions:
1. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
2. Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes. Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender. Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.
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