Chicken Quinoa Bowl | Gordon Food Service

Ingredients

• 2 Tbsp. Low-Sodium Vegetable Base
• 2 qt. Water, hot
• 2 oz. Primo Gusto Extra Virgin Olive Oil
• 8 oz. Jumbo Spanish Onions, finely chopped
• 1 Tbsp. Chopped Garlic
• 3 4 ct. Trade East Whole Bay Leaf
• 4 c. White Quinoa
• to taste GFS Iodized Salt
• to taste Trade East Ground Black Pepper
• 3½ lb. GFS Cooked Pulled Chicken
• 2¼ lb. Markon Ready-Set-Serve Cleaned Baby Spinach
• 1½ lb. Red Bell Peppers, diced
• ¾ c. Primo Gusto Pesto Basil
• 1¼ lb. Recipe: Dill Chive Buttermilk Dressing
• 9 oz. Primo Gusto Grated Parmesan Cheese