Chicken Quinoa Bowl
Raciones
18 15-oz. portions
Compartir
Ingredientes
- 2 Tbsp. Low-Sodium Vegetable Base
- 2 qt. Water, hot
- 2 oz. de aceite de oliva virgen extra Primo Gusto
- 8 oz. Jumbo Spanish Onions, finely chopped
- 1 cucharada de ajo picado
- 3 4 ct. Trade East Whole Bay Leaf
- 4 c. White Quinoa
- sal yodada GFS al gusto
- al gusto: pimienta negra molida de Trade East
- 3½ lb. GFS Cooked Pulled Chicken
- 2¼ lb. Markon Ready-Set-Serve Cleaned Baby Spinach
- 1½ lb. Red Bell Peppers, diced
- ¾ c. Primo Gusto Pesto Basil
- 1¼ lb. Recipe: Dill Chive Buttermilk Dressing
- 9 oz. Primo Gusto Grated Parmesan Cheese
Preparación de la receta
1. Dissolve vegetable base in boiling water.
2. Sauté onions, garlic and bay leaves until onions are translucent.
3. Add quinoa and vegetable stock to the onion mixture. Bring to a boil. Simmer for 20–30 minutes or until just cooked through. Stir frequently. Season with salt and pepper.
4. Cool in a 2” stainless steel full hotel pan.
5. 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.
Para prepararlo a la carta:
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. Place the mixture on an oiled griddle. Sauté for 2–3 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.
Grasas trans: 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, 1/5 cup red/orange vegetable
