Edamame, Quinoa, and Shiitake Mushroom Salad

Cooking Light. August 2004.

• Ready In: 20 mins
• 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.