Roasted Vegetables and Quinoa | Gordon Food Service

Ingredients

• 43 g. GFS Vegetable Base
• 1¼ c. GFS Canola Oil
• 170 g. Spanish Onion, fine dice
• 170 g. Markon Celery, finely diced
• 1 Tbsp. Chopped Garlic
• 1 Tbsp. Trade East Garden Seasoning
• 0.7 kg. GFS Prewashed Red Quinoa
• 0.7 kg. Jumbo Carrots, sliced on the bias using a mandoline
• 1.4 kg. Yellow Squash, sliced ¼“ thick
• 1.4 kg. Markon Broccoli, cut into 1” pieces
• 1.4 kg. Markon Cauliflower, cut into 1” pieces
• 48 ct. Markon Sweet Grape Tomatoes, halved lengthwise
• 78 g. Trade East Zesty Seasoning
• 340 g. Shredded Parmesan