Mushroom Salad

4 Servings
100% would make this recipe for Mushroom Salad again.

The combination of lime juice, soy sauce, and honey creates a flavor similar to that of teryaki; Thai Sriracha sauce adds a hint of heat to balance the sweetness. (Cooking Light magazine 8-04)

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Mushroom Salad Ingredients

1/4 cup Fresh lime juice	1/2 teaspoon Salt
2 tablespoons Low-sodium soy sauce	1 cup Uncooked quinoa
1 tablespoon Olive oil	2 cups Frozen shelled edamame (soy green beans)
1 tablespoon Honey	1 cup Shiitake mushroom caps chopped
2 teaspoons Sriracha (hot chile sauce) such as Huy Fong	1/4 cup Red bell pepper chopped

Instructions for Mushroom Salad

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. Add edamame mixture, mushrooms, and red bell pepper to juice mixture; toss well to coat. Cover and chill.

Main Ingredient: QuinoaCuisine: Asian

Ingredient Insight - look inside this recipe

Beans

Chile

Honey

Lime Juice

Mushroom

Olive Oil

Red Bell Pepper

Salt

Soy Sauce

Low Fat Quick Main Dish Asian Quinoa Dinner Lunch

for flavor and categorization

The perfect winter salad (thought I would definitely eat this year round). For reference when you're grocery shopping, I used about 7 medium shittake mushrooms and half a small red pepper. This is the kind of salad you see prepackaged in high end supermarkets for lots of money!