Edamame, Quinoa, and Shiitake Mushroom Salad

recipe
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Kathy Baruffi,

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note