Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad from Closet Cooking (makes 2 light meal servings or 4 side dish servings) Ingredients: 1 cup quinoa 2 cups water 1/2 tablespoon oil 4 ounces shiitake mushrooms (sliced) 2 tablespoons teriyaki sauce 1/2 teaspoon sesame oil 1/2 pound asparagus (cut into bite sized pieces and steamed) 1/4 cup edamame (blanched) 2 tablespoons teriyaki sauce 1/2 teaspoon sesame oil 1 green onion (chopped) 1 tablespoon sesame seeds (toasted) Directions: 1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes. 2. Heat the oil in a pan. 3. Add the shiitake mushrooms and saute for a few minutes. 4. Add the teriyaki sauce until it is absorbed, about 1-3 minutes. 5. Add the sesame oil and remove from heat and let cool a bit. 6. Mix everything and serve. |