25# Minimum Order!
Learn more �
QUINOA WITH ASPARAGUS & GRAPE TOMATOES
Yield: 100 servings
125 cups (approx 250 servings)
Water & Vegetable Stock 2.25 gal
Olive Oil ¼ cup
Margarine, melted ¼ cup
Onion, diced 1#
Garlic, minced 4 Tb
Asparagus spears, trimmed 8#
Grape Tomatoes 8 pts
Lemon Juice ¼ cup
Salt & Pepper to taste
Rinse Quinoa well and let drain. Dice onions; mince garlic; Wrap, label and refrigerate overnight or until ready to use.
Trim Asparagus spears and grill lightly with vegetable oil and salt & pepper just to mark the asparagus. Remove from heat and let cool, cut into ¾” pieces. Wrap loosely, label and refrigerate overnight or until ready to use.
Lightly oil the grape tomatoes, season with a little salt & pepper and roast in a hot (450°) oven just until they soften and the skins start to brown. Remove from oven and let cool. Wrap loosely, label and refrigerate overnight or until ready to use.
Remove asparagus pieces and roasted grape tomatoes from cooler and let sit at room temperature for about 1 hour.
Heat braising pot over medium high heat; when hot add quinoa and cook, stirring constantly, until lightly browned – 2 to 3 minutes. Add water/vegetable stock mixture and bring to a boil. Reduce heat to medium-low and simmer, covered, until the liquid is absorbed – about 15 to 20 minutes. Remove from heat and let sit, covered, for about 5 minutes.
Meanwhile melt margarine, combined with olive oil is large skillet and sauté onions until tender – about 3 to 5 minutes. Add minced garlic and sauté for 2 to 3 minutes longer. Remove from heat.
Fluff cooked quinoa with a fork. Add the sautéed onions & garlic and cooking oil, the asparagus and the grape tomatoes. Add the lemon juice and season with salt & pepper to taste. Stir everything together gently, yet thoroughly. Wrap and hold for service. Fluff again just before serving.
© 2018 Chieftain® Wild Rice : All Rights Reserved