Warm Quinoa Salad with Mushrooms, Asparagus, and Edamame in Teriyaki Sauce

Salads | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Warm quinoa salad with mushrooms, asparagus, and edamame in teriyaki sauce

Ingredients

Quinoa - 1 cup
Water - 2 cups
Shimeji mushrooms - 4.2 oz
Yakiniku sauce - 4 tablespoons
Vegetable Oil - ½ tablespoon
Sesame Oil - 1 teaspoon
Asparagus - 8.8 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.