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
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Rinse quinoa well under cold running water and drain.
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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.
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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
