Harvest grain bowl
Chef
Jason Anderson
Hospital
St. Mary's Hospital
Cook time
1 hour
Yield
50 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
6 1/4 cups quinoa
9 pounds, 6 ounces spring mix
2 pounds sweet and spicy butternut squash (see recipe)
18 3/4 cups chickpeas
3 pounds, 2 ounces radishes
50 ounces microgreens
6 pounds, 4 ounces red cabbage
12 1/2 cups blackberry lavender vinaigrette (see recipe)
6 1/4 cups veggie base
50 cups water
9 pounds, 6 ounces spring mix
2 pounds sweet and spicy butternut squash (see recipe)
18 3/4 cups chickpeas
3 pounds, 2 ounces radishes
50 ounces microgreens
6 pounds, 4 ounces red cabbage
12 1/2 cups blackberry lavender vinaigrette (see recipe)
6 1/4 cups veggie base
50 cups water
preparation
Instructions
1. Cook tri-colored quinoa in veggie stock and 1 cup of water. Cook until all the liquid has absorbed and the quinoa is tender, then allow to cool.
2. Thinly slice the red cabbage and radishes.
3. Start with quinoa, then place each ingredient around the bowl.
Top with microgreens and vinaigrette. The bowl can be enjoyed warm or cold based on your preferences.
2. Thinly slice the red cabbage and radishes.
3. Start with quinoa, then place each ingredient around the bowl.
Top with microgreens and vinaigrette. The bowl can be enjoyed warm or cold based on your preferences.
Notes
Use blackberry lavendar vinegrette and sweet and spicy butternut squash recipes to complete this dish.
