Edamame, Quinoa, And Shiitake Mushroom Salad - cooking recipe

Ingredients

1/4 cup fresh lime juice
2 tablespoons low sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons hot chili sauce, such as Sriracha
1/2 teaspoon salt
1 cup uncooked quinoa
2 cups frozen shelled edamame (green soybeans)
1 cup chopped shiitake mushroom caps
1/4 cup chopped red bell pepper

Preparation

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.
Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.