Menu

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

Rice Noodles

Arugula

...

Preparation

  1. 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.

  2. Roasted Vegetables

    • Toss the vegetables in olive oil, salt, and pepper to coat. Roast in a 425°F oven to desired tenderness and color.

  3. 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.

  4. 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.

  5. 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.