Harvest grain bowl
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
For the sweet and spicy butternut squash
1 butternut squash
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne
1/2 cup oil
For the blackberry lavender vinegrette
1 cup blackberries
1 cup balsamic vinegar
1 cup brown sugar
1 tablespoon lavender
Salt and pepper, to taste
2 cups olive oil
preparation
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.
To prepare the sweet and spicy butternut squash (1 hour, 2 pounds)
1. Preheat the oven to 325°F.
2. Peel, deseed, and chop the butternut squash.
3. Toss the squash with brown sugar, salt, pepper, cayenne, and oil in a bowl.
4. Spread the mixture on a baking tray and roast for 45 minutes to an hour, or until tender.
5. Allow the squash to cool before serving.
To prepare the blackberry lavender vinegrette (15 min, 50 servings)
1. Add all ingredients except for the oil to a food processor or blender. Blend until smooth.
2. While blending, slowly drizzle in the oil to create an emulsification. As you add the oil, the dressing will begin to thicken. Continue until all the oil is incorporated and the dressing has reached the desired consistency.
