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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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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