Mushroom Salad

4 reviews, 4.2 star(s). 100% would make again

Ready in 45 minutes

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)


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

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 363 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

The salad is wonderful, the dressing was too tart. I will make this again, but will have to adjust dressing. Maybe I'll try actual teriyaki sauce, or just use less lime. Also I subbed barley for quinoa - still delicious.
Nikhomemadegood 3y ago

A great vegan brown bag lunch! Don't understand the specification if low sodium soy sauce and then adding salt- I omitted the salt.
LadyKatey 3y ago

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 10y ago

[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

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