Delicious and quick to make!
Edamame, Quinoa, and Shiitake Mushroom Salad
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)
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Amount per serving
- Calories: 320
- Calories from fat: 25%
- Fat: 8.9g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 2.2g
- Protein: 14.6g
- Carbohydrate: 46.6g
- Fiber: 7g
- Cholesterol: 0.0mg
- Iron: 6mg
- Sodium: 635mg
- Calcium: 81mg
- 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
- 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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