Mindful Sodexo 
Ginger and soy marinated whole wheat pasta with quinoa, cherry tomatoes, oyster mushroom and edamame
Nutrition Facts:
Calories: 507, Carbs: 69.3g, Protein: 19.7g, Fat: 14.1g, Sat. Fat: 2g, Fiber: 11.6g
Prep Time: 45 minutes to 1 hour Cook time: 15 to 20 minutes Yield: 4 servings
Oyster Mushroom, Quinoa & Pasta Stir-Fry
- 280g Whole wheat pasta
- 160g Dry quinoa
- 44.3ml rice vinegar
- 8ml sesame oil
- 13.5g ginger root
- 3.5g fresh garlic
- 32ml soy sauce
- 230g Edamame Beans
- 20ml vegetable oil
- 200g Oyster mushrooms
- 200g Cherry tomatoes
STEP ONE:
- 1. Peel and chop garlic and ginger root, mix with rice vinegar, sesame oil and soy sauce to prepare the marinade
STEP TWO:
- 1. Cook the pasta in boiling water until cooked. Drain well, add to the marinade and coat well.
STEP THREE:
- 1. Put the quinoa and 500ml of water into a medium saucepan and bring to a boil. Reduce the heat to a simmer until the quinoa is just cooked, about 10 minutes. Fluff with a fork.
STEP FOUR;
- 1. Blanch edamame in boiling water or steamer for 3 minutes. Shock in ice bath and drain well. Set aside.
STEP FIVE:
- 1. Preheat sauté pan or wok over medium high heat and add vegetable oil.
- 2. Add oyster mushrooms washed, dried and cut into bite sized, sauté for 1 minute or until browned. Add tomatoes cut in half and sauté for another minute. Add quinoa and edamame. Sauté for another minute.
STEP SIX:
- 1. Add marinated pasta. Toss until evenly distributed and heated through. Evenly divide into four servings.
