Quinoa Pilaf




  • 2 ¼ oz Gordon Signature® Roasted Chicken Base
  • 4½ qt. Water
  • 2 oz. Primo Gusto® Extra Virgin Olive Oil
  • 1 ½ lb. Markon Jumbo Spanish Onions, diced
  • 1 ½ lb Markon Jumbo Celery, diced
  • 1 ½ oz. Chopped Garlic in Water
  • 5 lb. Prewashed White Quinoa
  • 4 ct Trade East® Whole Bay Leaves
  • to taste Kosher Salt
  • to taste Trade East Black Pepper Restaurant Grind

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under
running water. Drain well
. Bring the water to a boil. Add
the chicken base and stir until dissolved. Place the olive
oil in a heated rondeau. Add the onions, celery, and garlic.
Cook until the vegetables are tender. Add the quinoa, bay
leaves, and warmed stock. Cover the rondeau. Simmer over
low heat, stirring frequently until all the liquid has been
absorbed, and quinoa is tender. If quinoa is not tender,
add a small amount of water, if necessary. Season to taste
with salt and pepper. Place the quinoa in 2"-deep stainlesssteel
full-hotel pans. Allow to cool. Cover, label, date, and
refrigerate until needed. CCP: Refrigerate at 41°F, or below.