Pastrami takes center stage in this fabulous lunch or dinner in a bowl. A Food Fight, Round 7 recipe.
Pastrami and Quinoa Bowl
Recipe By Rivky Kleiman
- Cooking and Prep: 1 h
- Serves: 2
-
Contains:
Ingredients (18)
Main ingredients
Maple Vinaigrette
Start Cooking
Roast the Pastrami-Wrapped Mushrooms and Asparagus
-
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
-
Wrap a slice of pastrami around each mushroom slice, then set aside the rest of the pastrami for the quinoa and garnish. Lay the wrapped mushrooms and asparagus spears on a parchment-lined baking sheet and drizzle with olive oil, kosher salt, and pepper.
-
Combine honey and soy sauce in a small bowl. Brush over the veggies. Bake for 20 minutes, basting with the soy sauce mixture after 10 minutes. Remove from oven and baste again.
Prepare the Quinoa
-
Meanwhile, finely dice six ounces of pastrami and fry over medium-high heat until crispy. Set aside.
-
Slice the remaining six ounces of pastrami into two-inch (five centimeter) pieces and sauté until beginning to brown. Add the peppers.
To Serve
-
Add the sautéed pastrami to the prepared and cooked quinoa. Toss to combine.
-
Whisk all vinaigrette ingredients together.
-
Fill the bottom of a bowl with arugula. Place half a cup of the quinoa in the center.
-
Line the pastrami-wrapped mushrooms along the side of the bowl and stand the top halves of the asparagus in the corner.
-
Drizzle with dressing and garnish with crisped pastrami and parsley.
Watch!
Rivky prepared this recipe during Food Fight Final Four. Watch the episode here.
