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.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the quinoa under cold water to remove any bitterness.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, sesame oil, and lime juice to create the dressing.

Step 6

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.

Step 7

Top the salad with sesame seeds, fresh cilantro, and additional lime juice if desired.

Step 8

Serve the salad chilled or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1187.8g)

Amount per serving	% Daily Value*
Calories	1482.6

Total Fat 71.2g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 2919.0mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 22.4g	0%
Total Sugars 17.3g
Protein 63.2g	0%

Vitamin D 308IU	0%
Calcium 250.8mg	0%
Iron 13.6mg	0%
Potassium 2641.7mg	0%

*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.

Source of Calories

Fat: 41.8%

Protein: 16.5%

Carbs: 41.7%