Made with mushrooms, quinoa, edamame, bell pepper and tossed with soy sauce, lime juice, olive oil, honey and Sriracha, this salad has a fresh, light, Asian taste. This is a perfect quick and light lunch. Smart Recipes, Asian Recipes, Vegetables Recipes, Recipes Vegetables Asian Mushroom Salad Mushroom Salad Recipe | PT30M Serves 4 Ingredients: 0.25 Cup Fresh Lime Juice 2 Tablespoons Low-Sodium Soy Sauce 1 Tablespoon Olive Oil 1 Tablespoon Honey 2 Teaspoons Sriracha 0.5 Teaspoon Salt 1 Cup Uncooked Quinoa 2 Cups Frozen Shelled Edamame 1 Cup Shiitake Mushroom Caps 0.25 Cup Red Bell Pepper In a large bowl, add lime juice, soy sauce, oil, honey, Sriracha and salt and mix until well combined. In a medium pan, add quinoa and enough water to cover about 2-inch and bring to a boil. Cook for about three minutes. Stir in edamame and again, bring to a boil. Reduce heat and simmer for about five minutes. Drain the mixture well and transfer to large a bowl. Add mushrooms, bell pepper and honey mixture and toss to coat well. Refrigerate, covered to chill before serving.

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