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)
"The perfect winter salad (thought I would definitely eat this year round). For reference when you're grocery shopping, I used about 7 medium s---take mushrooms and half a small red pepper. This is the kind of salad you see prepackaged in high end supermarkets for lots of money!"- cajuntoast
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|1/4 cupFresh lime juice|
|2 tablespoonsLow-sodium soy sauce|
|1 tablespoonolive oil|
|2 teaspoonsSriracha (hot chile sauce); such as Huy Fong|
|1 cupUncooked quinoa|
|2 cupsFrozen shelled edamame; (soy green beans)|
|1 cupShiitake mushroom caps; chopped|
|1/4 cupRed bell pepper; chopped|
Mushroom Salad Preparation
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.
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