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.
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
How to Make It
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
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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