Warm Quinoa, Mushroom, Asparagus and Bean Salad with Teriyaki Sauce
4 servings
60 minutes
Warm salad of quinoa, mushrooms, asparagus, and beans with teriyaki sauce is an exquisite dish of Japanese cuisine that combines healthy ingredients and deep flavor nuances. Quinoa gives it a tender texture and a light nutty note, shiitake mushrooms add richness and umami, while asparagus and edamame provide freshness and crunch. The teriyaki sauce adds a caramel note and a subtle sweet-salty harmony. This dish is perfect for a light dinner or nutritious lunch, offering a sense of balance and flavor enjoyment. It can serve as a standalone dish or an excellent side for fish or chicken. The salad has a gentle warmth that reveals the depth of its flavors and is an excellent choice for those who appreciate healthy and refined cuisine.
1
Bring water to a boil in a small pot and add the beans. Cook for 3-5 minutes, without losing color. Rinse under cold water and dry.
- Edamame (green soybeans): 0.3 glass
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.
- Fresh asparagus: 250 g
3
Pour the grains into a pot and add water. Cook for about 20 minutes until all the water evaporates.
- Quinoa: 1 glass
- Water: 2 glasss
4
In a pan, heat vegetable oil. Add 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.
- Shiitake mushrooms: 120 g
- Teriyaki sauce: 4 tablespoons
- Sesame oil: 1 teaspoon
5
Use a fork to mix the quinoa and transfer it to a bowl. Add mushrooms, asparagus, beans, the remaining teriyaki sauce, sesame oil, finely chopped green onion, and sesame. Mix well and serve.
- Quinoa: 1 glass
- Shiitake mushrooms: 120 g
- Fresh asparagus: 250 g
- Edamame (green soybeans): 0.3 glass
- Teriyaki sauce: 4 tablespoons
- Sesame oil: 1 teaspoon
- Spring onion: 1 stem
- Toasted sesame seeds: 1 tablespoon
