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 | ||
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Calories: 363 | ||
Calories from Fat: 89 (25%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 363
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