The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki Mushroom & Edamame Quinoa Bowl
Salty-sweet teriyaki is the perfect glaze for meaty portobello mushrooms, served up on a fluffy quinoa grain bowl. Fresh cucumber, grated carrot and vitamin B9-packed edamame beans make colourful sides.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g quinoa (use half) (quinoa (100%))
- 2 tbsp sesame oil (use half) (Sesame)
- 2 spring onion
- 100g edamame beans (use half) (Soya)
- 2 tbsp maple syrup (use half)
- 2 portobello mushrooms (use half)
- 20g cashew nuts (use half) (Nuts)
- 2 carrot
- 1 midi cucumber (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 547
Protein: 18g
Carbs: 64g
Fat: 26g
Ingredients
- 1 unwaxed lime
- 80g quinoa (quinoa (100%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 spring onion
- 100g edamame beans (Soya)
- 20g cashew nuts (Nuts)
- 2 portobello mushrooms
- 1 midi cucumber
- 2 carrot
- 2 tbsp sesame oil (Sesame)
- 2 tbsp maple syrup
Nutritional Information
Calories: 493
Protein: 17g
Carbs: 52g
Fat: 26g
Teriyaki Mushroom & Edamame Quinoa Bowl
Salty-sweet teriyaki is the perfect glaze for meaty portobello mushrooms, served up on a fluffy quinoa grain bowl. Fresh cucumber, grated carrot and vitamin B9-packed edamame beans make colourful sides.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Halve the lime. Make the marinade; in a small bowl, combine the tamari, maple syrup, sesame oil and juice from half the lime. Stir to combine.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Add the edamame for the final 2-3 mins of cooking, then drain altogether. Return to the pan and set aside.
- Finely slice the spring onions. Place the mushrooms onto a lined tray with the stalks facing up. Pour 1 tbsp marinade into each mushroom and season with black pepper. Sprinkle over half the spring onions. Bake for 15-20 mins, until soft and golden.
- Heat a small frying pan on medium heat. Add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
- Coarsely grate the carrots. Finely dice the cucumber, then stir it through the cooked quinoa along with the remaining spring onions. Once cooked, slice the mushrooms into thick strips.
- Serve the edamame quinoa topped with mushrooms and grated carrots. Squeeze the remaining lime juice over the carrots. Garnish with the cashews and drizzle over the remaining marinade.
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