Last night I made an Asian inspired dinner (an idea I found in Vegetarian Times). Brady had a tuna steak and I had tofu cubes. As our side I made a new salad. I thought it was delicious and sooo easy!

Portobella Edamame Quinoa

• 2 cups quinoa, cooked (2:1 water:quinoa)
• 1 pack portobello mushrooms (about 2 caps) diced
• 1 bag of edamame, cooked as directed

• 11/2 tbsp. sesame oil
• 4 tbsp. lite soy sauce
• 1 bunch of green onions, sliced thin
• 2 tsp. minced garlic
• 1-2 tsp. minced ginger

1. Mix the bottom five ingredients and cook the mushrooms in the sauce for about 5 minutes until they are soft.
2. Mix saucy mushrooms and onions, cooked quinoa and cooked edamame together
3. Serve, warm or cold!!

This is a high protein and vegan salad this perfect paired with anything from tofu to chicken or fish!

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