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Edamame, Quinoa, and Shiitake Mushroom Salad

Yield 4 servings (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 320
  • caloriesfromfat 25 %
  • fat 8.9 g
  • satfat 0.7 g
  • monofat 3.7 g
  • polyfat 2.2 g
  • protein 14.6 g
  • carbohydrate 46.6 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 6 mg
  • sodium 635 mg
  • calcium 81 mg

How to Make It

  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.