Lentil Quinoa Bowl

Earlier this year, Panera Bread introduced a few noodle bowls, this being one of them. To my dismay, they don’t give out their recipes so I recreated it myself! It’s really delish and comforting. The broth is easy to make and you can add a protein, like egg or chicken. I like a little heat in my soup so one Thai chili pepper is all you’ll need. Trust me, you won’t be able to tell if it’s take-out from Panera or home made!

Lentil Quinoa Bowl
 
Author:
Serves: 4
Ingredients
  • 3 cups water
  • 5 dried shiitake mushrooms
  • 5 sun dried tomatoes
  • 3 cloves garlic, crushed
  • 2 tablespoons miso paste, more to taste
  • 3 tablespoons soy sauce, more to taste
  • 1 Thai chili pepper, seeded and sliced
  • Juice of ½ a lemon
  • Handful chopped cilantro
  • 2 tomatoes, diced
  • ¼ cup cooked quinoa
  • ¼ cup cooked French green lentils
  • 1 cup chopped frozen kale
  • Fresh, torn baby spinach leaves
  • One cooked egg, sliced
  • One slice of lemon
Instructions
For the Broth
  1. In a heavy stock pot, combine together water mushrooms, sun dried tomatoes, garlic, miso paste, soy sauce, chili pepper and lemon juice. Bring to a boil and let simmer for 20 minutes. Strain, reserving liquid. Put broth back into pot and keep warm. Add cilantro.
  2. Meanwhile, cook the quinoa and lentils separately according to package directions. Combined once cooked and set aside to cool. Add kale to broth and cook 3 minutes. Take pot off heat.
To Assemble
  1. In a large soup bowl, place ¼ cup quinoa/lentil mixture at bottom of bowl and top with torn spinach. Ladle broth on top. Garnish dish with egg slices and slice of lemon.
Notes
French green lentils are firmer than regular lentils and maintain a nice green color. I have found them available at Whole Foods and Fresh Market.

Adapted from: Panera Bread

Soba Noodle Salad

I am definitely not a vegetarian, but this colorful noodle dish fulfills my craving for a healthy, filling salad! Buckwheat (soba) noodles can be found in most grocery stores in the Asian section. All you have to do is add the dressing and veggies. This salad has just the right amount of heat. Served cold or at room temperature, it’s perfect as a side dish also. Craving a little protein? Add in shrimp, chicken, or tofu and you’ve got one amazing meal!

Soba Noodle Salad
 
Author:
Serves: 4
Ingredients
  • 8 ounces of soba noodles
  • 1 tablespoons sesame oil
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey or agave nectar
  • Lime juice from ½ lime
  • 2 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • ½ yellow pepper, seeded and chopped
  • ½ red pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 3 green scallions, thinly sliced
  • Fresh chopped cilantro
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve as a cold salad.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Vietnamese Pho Ga

Atlanta has some of the best little pho cafes in the Asian quarter. I’m crazy about this simple Vietnamese street food! The soup, pronounced “fuh,” warms my belly and nourishes my body. So I just had to make it myself! Our version is super easy! You can find the basics for the stock at the Asian markets, or online. Just add chicken stock, rice noodles and your choice of protein. The herb garnish toppings give it that nice crunch. You can round it out with as much heat your palate can tolerate!  This soup is “pho”nominal!

Use these toppings for an extra crunch and some heat!

PhoToppings

You can find these products at your local Asian market.

Vietnamese_Pho_Supplies

 

5.0 from 1 reviews
Vietnamese Pho Ga
 
Author:
Serves: 4
Ingredients
  • 8 cups chicken broth
  • 6 pints cold water
  • 2 cubes of PHO packet
  • 4 small onions quartered, skin on
  • 5 whole garlic cloves
  • 1 inch fresh ginger root
  • Handful fresh cilantro
  • ½ lemon w/ rind on
  • Chinese Spice Blend packet – 2 cinnamon sticks, 3 star anise, cloves, peppercorns, fennel seeds)
  • 3 skinless/boneless chicken breasts sliced very thinly
  • 8 oz. rice noodles
Toppings
  • Green onions, chopped
  • Torn sweet Thai basil leaves or regular basil leaves
  • Mung bean sprouts
  • Lime wedges
  • 2 jalapeños, thinly sliced
  • Chopped peanuts
  • Hoisin sauce
  • Sriracha hot sauce
Instructions
  1. In large heavy pot, add chicken broth, water, PHO cubes, onions, garlic cloves, ginger root, and lemon. Bring to a boil and lower to a simmer, partially covered for 2 hours. Meanwhile, put spices in a cheesecloth and tie with string. Add spice packet for last 20 minutes. Discard spices and strain the broth. Return broth to the pot and keep at low simmer.
  2. During last 30 minutes of cooking, soak the rice noodles in water for 20 minutes and strain. Bring a large pot of lightly salted water to a boil and add rice noodles. Cook noodles until just done, about 5 minutes (firm but not mushy). Remove soup from stove. Add in sliced chicken just before serving (chicken will cook very quickly in the hot broth).
  3. To assemble soup: Place some noodles at the bottom of the bowl. Ladle soup over noodles, including sliced chicken. Serve with veggie toppings and sauces.
Notes
The PHO packet and spice packet can be found at Asian markets and online. You can substitute the chicken for beef using beef broth and skirt steak.