Edamame Quinoa and Shiitake Mushroom Salad
Bright, bold, and brimming with flavor, this Edamame Quinoa and Shiitake Mushroom Salad is a nourishing dish that’s as satisfying as it is wholesome. Featuring protein-packed quinoa simmered in savory vegetable broth, nutty edamame, and earthy shiitake mushrooms sautéed with garlic, this salad is a symphony of taste and texture. Tossed in a zesty Asian-inspired dressing of soy sauce, rice vinegar, sesame oil, and fresh lime juice, it’s the perfect balance of umami and tang. Finished with vibrant green onions, cilantro, and a sprinkle of sesame seeds, this vegan-friendly recipe is ideal for meal prep, light lunches, or a stunning side dish. Ready in just 35 minutes, it’s a flavorful, nutrient-rich choice that promises to delight your taste buds while keeping things healthy and fresh.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 cup Edamame (shelled)
- 1 cup Shiitake mushrooms (sliced)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Sesame seeds
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 piece Lime (juiced)
Instructions
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it cool.
While the quinoa cooks, bring a small pot of salted water to a boil. Add the shelled edamame and cook for 3-5 minutes. Drain and set aside to cool.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced shiitake mushrooms and sauté for 5-7 minutes until they are tender and golden. Add the minced garlic and cook for an additional minute. Remove from heat.
In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, sesame oil, and lime juice to create the dressing.
In a large mixing bowl, combine the cooked quinoa, edamame, sautéed mushrooms, and green onions. Pour the dressing over the mixture and toss to combine evenly.
Top the salad with sesame seeds, fresh cilantro, and additional lime juice if desired.
Serve the salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 17.3 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
