1.Ā Dissolve vegetable base in boiling water.
2. SautƩ onions, garlic and bay leaves until onions are translucent.
3.Ā Add quinoa and vegetable stock to the onion mixture. Bring to a boil. Simmer for 20ā30 minutes or until just cooked through. Stir frequently. Season with salt and pepper.
4.Ā Cool in a 2ā stainless steel full hotel pan.
5.Ā Transfer to a covered storage container, label, date and refrigerate until needed. 6] Hand pull to shred the chicken. Transfer to a storage container. Cover, label, date and refrigerate until needed.
To prepare Ć la carte:
1. Place 3 oz. chicken, 2 oz. spinach, 1 oz. red peppers, 2 tsp. pesto and 4 oz. quinoa in a stainless steel mixing bowl. Mix together.
2.Ā Place the mixture on an oiled griddle. SautĆ© for 2ā3 minutes until the spinach wilts and mixture is just warmed through.
3. Place in a warmed serving bowl. Drizzle 1 oz. of dressing and sprinkle ½ oz. of cheese on top.
Stats per Serving
Calories: 630
Fat: 26 g.
Saturated Fat: 8 g.
Trans Fat: 0 g.
Sodium: 520 mg.
Carbohydrates: 62 g.
Protein: 46 g.
Meal Pattern Equivalents:
1/2 oz. grain, 3 oz. meat, 1/10 cup other vegetable, 1 1/2 cup dark green vegetable, Ā 1/5 cup red/orange vegetable
Search Our Siteā¦