Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1. Place 1 oz. of olive oil in a heated rondeau. Add the onions, celery and garlic. Sauté until vegetables are tender. Add 2 qt. of water, quinoa and bay leaves. Bring to a boil. Cover and simmer. Cook until tender, stirring frequently. Add a small amount of water to adjust consistency, if necessary, or if the quinoa is not cooked and unfurled. Remove bay leaves.
2. Break the eggs into a stainless-steel mixing bowl. Season with salt and pepper. Whisk until blended. Place 1 Tbsp. of olive oil in a heated, nonstick sauté pan. Add the eggs. Stir with a heat-resistant rubber spatula. Chop into small, bite-sized pieces. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.
3. As needed, add oil to a heated, nonstick pan. Sauté the zucchini, yellow squash, eggplant and cauliflower. Season to taste with salt and pepper. While still hot, add the vegetables and eggs to the quinoa. Mix until well blended.
4. Place the quinoa mixture in full 2” stainless-steel hotel pans. Refrigerate. Let cool uncovered. Stir occasionally. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
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