Rice Noodle Bowl
Ingredients per serving
Pickled Okra
-
Apple cider vinegar 1.5 cup
-
Water 1.0 cup
-
Sugar 0.5 cup
-
Okra, fresh 8.0 oz
Roasted Vegetables
-
Assorted Root Vegetables (butternut squash, carrots, parsnips, turnips, celery root), peeled and cut into 1-inch cubes 2.0 lbs
-
Olive oil
-
Salt
-
Black pepper, ground
Curried Quinoa
-
Curry powder 2.0 Tbsp
-
Quinoa 1.0 cup
Rice Noodles
-
Rice vermicelli 7.0 oz
-
Tamari, gluten-free soy sauce 0.25 Tbsp
Arugula
-
Baby arugula 3.0 cups
-
Watermelon radish, sliced
Preparation
-
Pickled Okra
- Bring the vinegar, water, and sugar to a boil.
- Pour the hot liquid over the okra and let soak in the refrigerator for 12-24 hours. Drain and reserve.
-
Roasted Vegetables
- Toss the vegetables in olive oil, salt, and pepper to coat. Roast in a 425°F oven to desired tenderness and color.
-
Curried Quinoa
- Combine prepared Knorr® Liquid Concentration Vegetable Base and curry powder in a 2-quart saucepan.
- Bring to a boil and add quinoa. Simmer approximately for 7 minutes or until the quinoa is tender.
- Drain and rise well. Toss with the Hellmann’s® Lemon Za’atar Vinaigrette.
-
Rice Noodles
- Soak the noodles in hot water for 10 minutes. Combine the noodles, Knorr® Liquid Concentration Vegetable Base, and tamari in a sauté pan.
- Bring to a boil, simmer, and reduce until most of the liquid is gone.
-
Arugula
- Toss the Arugula in the Hellmann’s® Lemon Za’atar Vinaigrette just to coat.
- To Assemble:Divide the rice noodles between 6 bowls, place about 1/3 cup of quinoa to one side of the bowl.
- Place ¼ - ½ oz. of arugula beside the quinoa, and place the roasted vegetables on the other side of the quinoa.
- Place the pickled okra beside the vegetables, and top with sliced watermelon radish.
- Drizzle with Hellmann's® Spicy Mayonnaise Dressing and serve warm.
