Ingredients for Edamame Quinoa And Shiitake Mushroom Salad
- Fresh Lime Juice
- Low Sodium Soy Sauce
- Olive Oil
- 1 teaspoon honey or maple syrup
- Hot Chili Sauce
- Salt
- 1 cup quinoa
- 1 cup frozen shelled edamame
- Shiitake Mushroom Caps
- Red Bell Pepper
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How to Make Edamame Quinoa And Shiitake Mushroom Salad
- Whisk together the dressing: In a large bowl, combine 2 tablespoons rice vinegar, 1 tablespoon soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 teaspoon honey or maple syrup, 1/2 teaspoon grated ginger, and 1/4 teaspoon red pepper flakes. Set aside.
- Cook the quinoa: Rinse 1 cup quinoa under cold water. Place in a medium saucepan and cover with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Add edamame: Stir in 1 cup frozen shelled edamame to the cooked quinoa. Return to a boil, then reduce heat and simmer for 5 minutes until edamame is tender.
- Cool and rinse: Remove from heat and rinse the quinoa and edamame under cold water to stop the cooking process. Drain well and set aside to cool completely.
- Prepare the vegetables: While the quinoa cools, thinly slice 8 ounces shiitake mushrooms and 1/2 cup red bell pepper.
- Combine salad: Add the cooked quinoa and edamame mixture, sliced shiitake mushrooms, and bell pepper to the dressing. Gently toss to coat evenly.
- Chill & Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
26g
Fat
9g
Carbs
17g
