Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Kathy Baruffi
Recipe by Cooking Light August 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.

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  • 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.

Nutrition Facts

320 calories; calories from fat 25%; fat 8.9g; saturated fat 0.7g; mono fat 3.7g; poly fat 2.2g; protein 14.6g; carbohydrates 46.6g; fiber 7g; iron 6mg; sodium 635mg; calcium 81mg.
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