Quinoa Pilaf | Gordon Food Service
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Bring the water to a boil. Add the chicken base and stir until dissolved.
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Cooking tools:
- Stove
- Pot
- Rondeau
- Wooden spoon
- Cutting board
- Chef's knife
- Colander
- Full-hotel pan
- Refrigerator
- Marker
- Kitchen towel
Ingredients
- 2 ¼ oz Gordon Signature® Roasted Chicken Base
- 4½ qt. Water
- 2 oz. Primo Gusto® Extra Virgin Olive Oil
- 1 ½ lb. Markon Jumbo Spanish Onions, diced
- 1 ½ lb Markon Jumbo Celery, diced
- 1 ½ oz. Chopped Garlic in Water
- 5 lb. Prewashed White Quinoa
- 4 ct Trade East® Whole Bay Leaves
- to taste Kosher Salt
- to taste Trade East Black Pepper Restaurant Grind
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