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University of Richmond Maple Pecan Quinoa (Vegan)

YIELD: 25 (4 oz.) servings

3⅛ lbs. quinoa

6¼ Tbsps. olive oil

1 lb. diced yellow onions

3⅛ qts. water

1⅝ Tbsps. vegetable base (vegan)

6¼ bay leaves

6¼ Tbsps. ground cinnamon

1⅝ lbs. dried cranberries

1 Tbsp. kosher salt

1 Tbsp. ground pepper

1⅝ lbs. pecans

2 ⁄8 oz. maple syrup

  1. Rinse quinoa well under cold running water and drain.

  2. Heat oil over medium heat, add onions and cook until translucent. Add the quinoa and toast the grains. Stir often until fragrant and slightly browned. Stir the water and the base together and add the grains and stir well. Add the rest of the spices and reduce heat to a slow simmer and cover. Once all liquid has been absorbed, add the pecans and mix well. Adjust the seasonings as needed.

  3. Pan up the grains for line service then drizzle with maple syrup. Mold for individual portions then drizzle with syrup and garnish. Maintain a minimum holding temperature of 141°F.

Photo: University of Richmond Dining Services; Recipe: Michael Onorato, production manager, University of Richmond Dining Services

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