Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa

This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann’s® Lemon Za’atar Vinaigrette and curry powder. Topped with a tossed arugula salad and assorted roasted seasonal vegetables, your customers will love this hearty, produce-packed bowl.

 
 

Yield: 6 servings

Method

  1. For the Pickled Okra: Bring the vinegar, water, and sugar to a boil.

  2. Pour the hot liquid over the okra and let soak in the refrigerator for 12-24 hours. Drain and reserve.

  3. For the Roasted Vegetables: Toss the vegetables in olive oil, salt, and pepper to coat. Roast in a 425°F oven to desired tenderness and color.

  4. For the Curried Quinoa: Combine prepared Knorr® Liquid Concentrated Vegetable Base and curry powder in a 2-quart saucepan.

  5. Bring to a boil and add quinoa. Simmer approximately for 7 minutes or until the quinoa is tender.

  6. Drain and rinse well. Toss with the Hellmann’s® Lemon Za’atar Vinaigrette.

  7. For the Rice Noodles: Soak the noodles in hot water for 10 minutes. Combine the noodles, Knorr® Liquid Concentrated Vegetable Base, and tamari in a sauté pan.

  8. Bring to a boil, simmer, and reduce until most of the liquid is gone and the noodles are tender.  

  9. For the Arugula: Toss the Arugula in the Hellmann’s® Lemon Za’atar Vinaigrette just to coat.

  10. To Assemble:  Divide the rice noodles between 6 bowls, place about 1/3 cup of quinoa to one side of the bowl.  

  11. Place ¼ - ½ oz. of arugula beside the quinoa, and place the roasted vegetables on the other side of the quinoa.

  12. Place the pickled okra beside the vegetables, and top with sliced watermelon radish.

  13. Drizzle with Hellmann's® Spicy Mayonnaise Dressing and serve warm.

     

    Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved.

Ingredients

Pickled Okra
1 ½ cup Apple cider vinegar
1 cup Water                                                          
½ cup Sugar                                                         
8 oz. Okra, washed and cleaned                        

Roasted Vegetables
2 lbs. Assorted vegetables (Beets, parsnips, carrots, etc.)
Olive oil, as needed
Salt, as needed
Black pepper, ground, as needed

Curried Quinoa
4 cups Knorr® Liquid Concentrated Vegetable Base, prepared
2 Tbsp. Curry powder                                            
1 cup Quinoa                                                       
¼ cup Hellmann’s® Lemon Za’atar Vinaigrette 

Rice Noodles
7 oz. Vermicelli rice noodles                              
2 cups Knorr® Liquid Concentrated Vegetable Base, prepared
¼ cup Tamari sauce                                             

Arugula
2-3 oz. Baby arugula                                          
1-2 Tbsp. Hellmann’s® Lemon Za’atar Vinaigrette                                         
Watermelon radish, sliced, as needed
Hellmann's® Spicy Mayonnaise Dressing, as   needed

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.