Ready in 45 minutes
Serves : 4
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
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
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.
Add edamame mixture, mushrooms, and red bell pepper to juice mixture; toss well to coat.
Cover and chill.