Pastrami and Quinoa Bowl
Pastrami exits the sandwich and takes center stage in this quinoa grain bowl with portobello mushrooms, asparagus, and a mustard-maple vinaigrette. It's perfect
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Cooking tools:
- Pastry brush
- Peeler
- Oven
- Parchment paper
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saute pan
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Stove
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
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 3 tablespoons Tonnelli Apple Cider Vinegar
- 1 teaspoon Haddar Dijon Mustard
- salt, to taste
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