1 cup olive oil
24 ounces green onion, sliced
1 pound celery
24 ounces sliced fresh mushrooms
1 tablespoon garlic
3 ounces chicken base
3 1/2 quarts water
56 ounces quinoa, rinsed and drained
Servings: 50
1. Sauté vegetables in olive oil until tender-crisp.
2. Mix chicken base with water. Add to vegetables. Bring to a rolling boil.
3. Add quinoa to vegetables and stir. Cover and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, 10-15 minutes.
24 ounces green onion, sliced
1 pound celery
24 ounces sliced fresh mushrooms
1 tablespoon garlic
3 ounces chicken base
3 1/2 quarts water
56 ounces quinoa, rinsed and drained
Servings: 50
1. Sauté vegetables in olive oil until tender-crisp.
2. Mix chicken base with water. Add to vegetables. Bring to a rolling boil.
3. Add quinoa to vegetables and stir. Cover and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, 10-15 minutes.
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