Warm Quinoa Salad with Mushrooms, Asparagus, and Edamame in Teriyaki Sauce
Salads • Japanese
Description
Warm quinoa salad with mushrooms, asparagus, and edamame in teriyaki sauce
Ingredients
- Quinoa 1 cup
- Water 2 cups
- Shimeji mushrooms 5 oz
- Yakiniku sauce 4 tablespoons
- Vegetable Oil ½ tablespoon
- Sesame Oil 1 teaspoon
- Asparagus 10 oz
- Edamame Beans ¼ cup
- Scallions 1 stalk
- Toasted Cumin Seeds 1 tablespoon
Step-by-Step Guide
Step 1
Bring water to a boil in a small pot and add the edamame. Cook for 3-5 minutes, ensuring they retain their color. Rinse under cold water and drain.
Step 2
In a pot, bring water to a boil and cook the chopped asparagus until tender, or steam it. Drain the water and rinse under cold water.
Step 3
Add the quinoa to the pot and pour in water. Cook for about 20 minutes, until all the water has evaporated.
Step 4
In a wok, heat the vegetable oil. Add the thinly sliced mushrooms and sauté for a few minutes until soft. Add 2 tablespoons of teriyaki sauce and cook for another 1-3 minutes until the sauce evaporates. Then add 0.5 tablespoons of sesame oil, remove from heat, and mix well. Let it cool slightly.
Step 5
Fluff the quinoa with a fork and transfer it to a bowl. Add the mushrooms, asparagus, edamame, remaining teriyaki sauce, sesame oil, finely chopped green onion, and sesame seeds. Mix well and serve.
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