(Receta) Quinoa roja con huevo y verduras

Ingredientes

3/4 c. Primo Gusto Extra Virgin Olive Oil
1 lb. Vidalia Onion, small dice
1 lb. Markon Jumbo Celery, small dice
1 cucharada de ajo picado
1 qt. GFS Red Quinoa
2 ct. Trade East Bay Leaves
16 ct. GFS Large Eggs
1 lb. Markon Medium Zucchini, small dice
1 lb. Markon Yellow Squash, small dice
1 lb. Eggplant
1 lb. Markon Cauliflower Crumbles

Preparación de la receta

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.

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: La temperatura interna final de cocción debe alcanzar un mínimo de 145 °F y mantenerse durante al menos 15 segundos.

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: Conservar en el frigorífico a una temperatura de 41 °F o inferior.