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Recipe by Rivky Kleiman

Pastrami and Quinoa Bowl

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Pastrami and Quinoa Bowl
Meat Meat
Medium Medium
2 Servings
Allergens

Contains

- Soy - Gluten
1 Hour
Diets

No Diets specified

Pastrami takes center stage in this fabulous lunch or dinner in a bowl. A Food Fight, Round 7 recipe.

Ingredients

Main ingredients

  • 1 (16-ounce/450-gram) package Meal Mart Pastrami, divided

  • 1 (6-ounce/170-gram) package sliced portobello mushrooms

  • 8 asparagus spears, peeled and cut in half lengthwise

  • olive oil, for drizzling

  • kosher salt, to taste

  • pepper, to taste

  • 2 tablespoons Glicks Soy Sauce

  • 2 tablespoons Gefen Honey

  • 4 ounces (110 grams) arugula

  • 1 cup quinoa, prepared according to package instructions

  • 1/2 orange pepper, cut in matchstick slices

  • fresh parsley, for garnish

Maple Vinaigrette

  • salt, to taste

  • pepper, to taste

Directions

Roast the Pastrami-Wrapped Mushrooms and Asparagus

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

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.

3.

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

1.

Meanwhile, finely dice six ounces of pastrami and fry over medium-high heat until crispy. Set aside.

2.

Slice the remaining six ounces of pastrami into two-inch (five centimeter) pieces and sauté until beginning to brown. Add the peppers.

To Serve

1.

Add the sautéed pastrami to the prepared and cooked quinoa. Toss to combine.

2.

Whisk all vinaigrette ingredients together.

3.

Fill the bottom of a bowl with arugula. Place half a cup of the quinoa in the center.

4.

Line the pastrami-wrapped mushrooms along the side of the bowl and stand the top halves of the asparagus in the corner.

5.

Drizzle with dressing and garnish with crisped pastrami and parsley.

Watch!

Rivky prepared this recipe during Food Fight Final Four. Watch the episode here.

Recipe tags

cold cuts family table food fight foodfight meal mart meat wrapped mushrooms mishpacha magazine mushrooms pastrami pastrami wrapped mushrooms quinoa recipe contest rivky kleiman
Pastrami and Quinoa Bowl

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