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Quinoa Oatmeal Bowl

Yield 24 10-oz. portions

Ingredients

  • 6 oz. Golden Raisins
  • 1 qt. White Pre-Washed Quinoa
  • 3 qt. Whole Milk
  • 1 c. GFS Clover Honey
  • 12 oz. Walnuts, toasted
  • 12 oz. Oat and Honey Granola
  • 1½ lb. Markon Strawberries, sliced

Preparation

1. Place raisins in a small nonstick sauce pot. Cover with water and bring to a boil. Simmer 1-2 minutes, or until soft. Drain and let cool. Place in a covered storage container. Cover, label, date and refrigerate for future service.

2. Place quinoa and milk in a large stainless-steel rondeau. Bring to a boil. Cover and let simmer, stirring frequently. Cook until all milk is absorbed. Season to taste with salt. Place in a covered storage container. Cover, label, date and refrigerate for future service.

To prepare à la carte:

1. Place 4 oz. of cooked quinoa oatmeal in a serving bowl. Place 1 oz. of sliced strawberries to the bowl. Drizzle 2 tsp. of honey over the top of the quinoa. Sprinkle ½ oz. each of walnuts and granola, ¼ oz. of raisins over the top.