MC - Teriyaki portobello mushroom with edamame & quinoa

Name: MC - Teriyaki portobello mushroom with edamame & quinoa
Cuisine: Asian, Japanese
Ingredients: 100g fresh edamame beans; 2 x carrot; 20g cashew nuts; 1 baby cucumber; 1 lime; 2 tbsp maple syrup; 2 portobello mushrooms; 2 spring onion; 80g quinoa; 2 tbsp sesame oil; 2 tbsp tamari; black pepper; salt

15 steps

Salty-sweet teriyaki doesn’t have to mean chicken – here we use meaty portobello mushrooms instead, and serve up on a fluffy quinoa grain bowl. Fresh cucumber, grated carrot and vitamin B9-packed edamame beans make colourful sides. Cook time: 30 mins Allergens: Nuts, Sesame, Soya Cuisine: Japanese Key ingredient: Folate-rich edamame beans

Updated at: Thu, 17 Aug 2023 02:54:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories491.8 kcal (25%)

Total Fat23.2 g (33%)

Carbs59 g (23%)

Sugars18.9 g (21%)

Protein17.7 g (35%)

Sodium1445.1 mg (72%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gfresh edamame beans

2carrot

20gcashew nuts

1baby cucumber

1lime

2 Tbspmaple syrup

2portobello mushrooms

80gquinoa

2 Tbsptamari

Instructions

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle.

Step 2

Place the tamari, maple syrup and sesame oil into a small bowl.

Step 3

Halve the lime; squeeze the juice from one into the bowl. Mix.

Step 4

Rinse the quinoa, then place in a saucepan with 400ml salted boiling water. Bring to the boil, then simmer for 15 mins. Drain and return to the saucepan.

Step 5

Finely slice the spring onions. Place both mushrooms onto a tray with the stalks facing up.

Step 6

Pour 1 tbsp marinade into each mushroom cup and season with black pepper. Sprinkle half the sliced spring onions over the top. Cook in the oven for 15-20 mins, until soft.

Step 7

Heat a small, dry frying pan on a medium-high heat. Toast the cashews for 2-3 mins, until turning golden brown. Remove from the pan and set aside.

Step 8

Finely dice the cucumber.

Step 9

Add the cucumber, edamame and remaining spring onions to the cooked quinoa (in the saucepan). Mix well, then leave to one side.

Step 10

Peel the carrots and grate.

Step 11

When the mushrooms are cooked, remove from the oven and slice into thick strips.

Step 12

Serve the edamame quinoa topped with the sliced mushrooms, and the grated carrots on the side.