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)
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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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4|
|Calories from Fat: 89 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 402.5mg||14 %|
|Potassium 952.3mg||25 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 40.3g|
|Protein 21g||30 %|
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Calories per serving: 363
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