|Butter, salted||6 tbsp|
|Onions, small diced||1.75 cup|
|Garlic, minced||1 tbsp|
|Ginger root, fresh, minced||20 g|
|Water, hot||12 cup|
|Minor's Gluten Free Vegetable Base made with Natural Ingredients 6 x 1 pound||4 tbsp|
|Quinoa, mixed red & white||1.5 lb|
|Cranberries, dried||1.25 cup|
|Pine nuts, dried, toasted||4 oz|
|Parsley, fresh, chopped||1 oz|
|Lime juice, fresh||0.25 cup|
- In a large pot, melt butter. Add onions, garlic and ginger root; sauté 2-3 minutes.
- Add water, Vegetable Base and quinoa to the onion mixture. Stir to combine. Bring to a boil; reduce heat and simmer 15 minutes or until broth is absorbed. Remove from heat.
- Toss in cranberries, pine nuts, parsley and lime juice. Salt and pepper to taste. Serve warm or chilled.
Dried cherries or blueberries may be combined with the cranberries to add depth to the flavor.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
Average nutritional values per portion
|Fats, total||12 g|
|Carbohydrate, total||62 g|
|Sugars, total||47 g|
|Fats, saturated||1 g|
|Fiber, total dietary||7 g|
|Vitamin C||10 mg|
|Vitamin D||0 IU|
Products used in the recipe
A blend of top-quality carrots, onions, celery and other natural and gluten free ingredients. Made with no preservatives, no artificial flavors and no artificial colors.
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