Edamame, Quinoa, and Shiitake Mushroom Salad

Submitted by dicentra

"Cooking Light. August 2004."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄4 cup fresh lime juice
• 2 tablespoons low sodium soy sauce
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons hot chili sauce, such as Sriracha
• 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

directions

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.
3. Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
4. Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.

Reviews

[ChefLee]

This is a tasty salad!! I used sambal oelek as my hot chile sauce and I did everything but put the 1/2 tsp salt in. Instead, I roasted my shiitakes with a little bit of salt and pepper before adding them to the salad. I thought the soy sauce gave the salad plenty of salt. Thanks for the recipe, enjoyed a great lunch!