Edamame, Quinoa, and Shitake Mushroom Salad

¼ c. fresh lime juice
2 Tbl. low-sodium soy sauce
1 Tbl. olive oil
1 Tbl. honey
2 tsp. Sriracha (hot chili sauce, such as Huy Fong)
½ tsp. salt
1 cup uncooked quinoa
2 cups frozen shelled edamame (green soybeans)**
1 cup chopped shitake mushrooms
¼ c. chopped red bell pepper

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 pan, return to a boil. Reduce heat, and simmer 5 minutes or until tender. Drain and rinse with cold water; drain again. Add edamame mixture, mushrooms and bell pepper to juice mixture; toss well to coat. Cover and chill. Serves 4.

** If you cannot find frozen soybeans without the shell, but find refrigerated ready-to-eat ones instead, just cook the quinoa according to the package instructions and add the soybeans when you add the mushrooms and bell pepper.

Nutrition info per serving (1 ¼ c.): 320 calories, 8.9g fat (0.7g saturated), 14.6g protein, 46.6g carbohydrate, 7g fiber, 0mg cholesterol, 6mg iron, 635mg sodium, 81mg calcium

Adapted from Cooking Light: August 2005