Best Edamame Quinoa And Shiitake Mushroom Salad Recipes

Easy Quinoa and Edamame Salad image

Provided by Plant Based Life

Time 1h15m

Yield 5

Number Of Ingredients 17

¼ cup olive oil
¼ cup rice wine vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 ½ teaspoons liquid aminos (such as Bragg®)
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
salt and ground black pepper to taste
1 ½ cups cooked quinoa
1 cup shelled edamame
½ cup chopped red bell pepper
½ cup chopped Persian cucumber
½ cup shredded carrot
½ cup sliced green onion
½ cup dried cranberries
¼ cup slivered almonds

Steps:

Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
Garnished with slivered almonds to serve.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 32.3 g, Fat 19.6 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 92.2 mg, Sugar 12 g

Quinoa and Edamame Salad image

Provided by KatieMurch

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup quinoa, uncooked and rinsed
2 cups low-sodium low-fat vegetable broth
1/2 cup red pepper, chopped
2 roma tomatoes, seeded and chopped
1 zucchini, halved lengthwise and sliced
1 cup frozen edamame, thawed
1 large lemon, zest of
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup flat leaf parsley, chopped

Steps:

Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.
Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.
Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.

Nutrition Facts : Calories 222.5, Fat 9.3, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 26.1, Fiber 4.7, Sugar 2.1, Protein 10.3

Kelleigh's Warm Shiitake Mushroom Salad image

Provided by AcadiaTwo

Categories Onions

Time 45m

Yield 3 serving(s)

Number Of Ingredients 9

1 red onion (1/4 inch slices)
1 lb shiitake mushroom (de-stemmed)
3 tablespoons peanut oil
1 -2 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 garlic clove (minced)
1 scallion (roughly chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper