| Ingredient | ULF # | Portion |
|---|---|---|
| InHarvest Tri Colored Sous Vide Quinoa | 775692 | 16 cups |
| BIX Butternut Squash, 1/2" cubes | 140066 | 3 qts. |
| ProAct Lemons | 105130 | 1/2 cup, juiced |
| Corto Extra Virgin Olive Oil | 267790 | 1 cup |
| Diamond Crystal Kosher Salt Box | 308709 | 2 tsp. |
| Baron Spices Black Pepper | 280898 | 1 tsp. |
| Feta Cheese Crumbles | 211457 | 16 oz. |
| Taylor Parsley | 129388 | 1/4 cup, chopped |
Heat the InHarvest GrainPerfect Ruby Wild Blend with a splash of water or stock in a sauté pan or hotel pan in the oven. Spread out on a sheet pan to cool.
Spread the squash out on a parchment-lined sheet pan and roast in a 375°F oven until browned and tender.
Remove from oven and cool.
Blend together the lemon juice, olive oil, salt and pepper.
In a large bowl, combine the Ruby Wild Blend, squash, feta cheese, dressing and parsley.
Mix well to combine.
Recipe Yield: 35 half-cup servings
