PICK UP

1          ea        quinoa portion
1          ea        quinoa veg portion
5          gm       quinoa spice
3          gm       serrano, brunoise
15        gm       oil, grapeseed
½         ea        avocado, lg dice
5          ea        cilantro leaves

Place a medium non-stick over high heat. In the portion deli, add the quinoa spice to the quinoa, add the serranos to the quinoa veg. Add the oil to the pan, add the veg portion and sweat 30 seconds. Add the quinoa and toss to heat through and combine. Add the avocado and pull from the heat, taste for seasoning, adjust if necessary.

PLATE – Bowl, 12” Round, warmed
Mound the quinoa in the center of the bowl. Add the cilantro leaves over the top, server immediately.

QUINOA
900 gm quinoa - red
1500 gm water

METHOD

In Instapot add quinoa and water set to BLANK. Once cooked cool in walk-in. Portion to 180gm

QUINOA VEG PORTION
60        gm       black beans, cooked and rinsed
45        gm       tomato, small dice
45        gm       corn, grilled cut off cob

In a small pot add butter, garlic, rosemary and salt; cook over a low heat until butter has melted. In a mixing bowl toss the croutons with the melted butter mix. Place on a parchment lined sheet tray and bake at 425F/ 50%/ fan 2 for 4 minutes

QUINOA SPICE KIT
240      gm       salt
240      gm       paprika
200      gm       chili powder
160      gm       cumin, ground
80        gm       black pepper, ground

In a mixing bowl, using a whisk, combine all thoroughly.