This recipe makes two totally different bowls or salads with two totally different flavors!!! You can prep these ahead in jars or containers to take on the go or to throw together a quick and easy dinner at the end of a busy day. Don’t be daunted by the ingredient list!! It’s actually pretty fast and you end up with four complete jars so either lunch for one for four days or two meals for two people.
1cupyellow soy beans cooked or 1 cup frozen edamame, thawed
1whole red bell pepper
20cherry or grape tomatoes
1cupdiced green onionsgreen part
4cupsshredded baby spinach or kale
4large jars or containers for transport
Carrot Ginger Miso Sauce
1 ½tspolive oil
1 ½tspwhite miso
1-2Tof water to thin out dressing
Salt and pepper to taste
Spicy Peanut Sauce
1/4cupunsweetened peanut butter
2-4Twarm or hot water as needed to thin out the sauce
1Treduced sodium soy sauce
1 ½tspunseasoned rice vinegar
1/4tsptsp dark sesame oil
Cook rice, quinoa and noodles
Start with cooking the brown rice first. Add ½ cup of brown rice and 1 cup of water to a pan and heat to a boil, cover with a lid and reduce the heat. The rice will need about 30 minutes to cook.
While the rice is cooking start the quinoa. Rinse 1/4 cup of quinoa well with cold water. Drain and then cover with 1/2 cup of water. Heat to a boil, then reduce heat and boil for 10-15 minutes or until all the water is absorbed.
Mix together the brown rice and quinoa and place into the refrigerator to cool.
While the other items are cooking you can also cook the noodles. Follow the directions on package of your noodles. When ready, drain and rinse with cold or cool water. After rinsing, place into refrigerator to cool them more quickly until you are ready to pack up for travel.
Prep and blanch snow peas
Trim the ends of the snow peas and cut the longer ones in half on a bias. Heat salted water to boil on top of stove. When boiling, add the snow peas and cook 1 minute. Remove immediately and plunge into ice cold water. When cool, cut the snow peas in half on a bias.
Prep fresh veggies
Slice red bell pepper into ¼” strips and then cut strips in half. Julienne the spinach or kale you are using in the salad into thin strips. Cut cherry or grape tomatoes in half.
Layer salads into jar
In a medium-large jar, layer the ingredients for the noodle salad. Split up all the veggies evenly between the four jars.
Start with placing 1 cup of noodles in the bottom of each jar. Then comes the snow peas, red bell pepper, green onion, cabbage, tomatoes, sprouts, cabbage and last the spinach or kale.
For the other jars, start with brown rice and quinoa mixture topped with soy beans, snow peas, red bell pepper, green onion, tomatoes, cabbage and finish with the spinach or kale.
Place all the ingredients for the Carrot Ginger Miso Dressing in a blender and process until smooth. Then repeat the same procedure for the Spicy Peanut Sauce. You will likely need to add water to each dressing to thin them out. I make suggestions but you can add more or less depending on the desired consistency you prefer.
Split up each dressing into two containers. When ready to eat, simply add the dressing to the container or jar and shake to mix.
Nutrition here in recipe is based on all salad ingredients split between four servings. See below for individual nutrition for the different salads and dressings so you can mix and match as you prefer.