Wash hands. 1] Place water, spices, and bay leaf in a rondeau. Bring to a boil. Add the quinoa. Cover the rondeau. Simmer over low heat, stirring frequently. Cook until all of the liquid has been absorbed and the quinoa is tender. 2] Place in 2" full-size stainless-steel hotel pans. Let cool. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
Wash hands. 1] Drain spinach in a strainer. Press out excess moisture. 2] Place oil in a heated rondeau. Add onions and garlic. Cook until tender. 3] Add the kidney beans with juice, orange juice, turmeric, cumin, and cinnamon. Bring to a boil. Simmer 2-3 minutes. Add spinach. Mix thoroughly. Season to taste with salt and pepper. Pour into 2" stainlesssteel hotel pans. Allow to cool. Cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Wash hands. 1] Lightly spray one side of a bread slice with butter spray. Place oiled-side down on a heated flat griddle. Cook until golden-brown. 2] Place 4 oz. of heated quinoa pilaf on a warmed serving plate. Ladle 8 oz. of heated kidney bean mixture over the quinoa. Place bread on the plate next to the quinoa.
SCHOOL MEAL EQUIVALENTS