Yield: 100 servings 

Ingredients                                         125 cups (approx 250 servings)

• Quinoa (dry)                                       6-6.25#
• Water & Vegetable Stock                   2.25 gal
• Olive Oil                                             ¼ cup
• Margarine, melted                               ¼ cup
• Onion, diced                                       1#
• Garlic, minced                                     4 Tb
• Asparagus spears, trimmed                 8#
• Grape Tomatoes                                  8 pts
• Lemon Juice                                        ¼ cup
• Salt & Pepper                                      to taste 

1. Prep Ingredients: Rinse Quinoa well and let drain.  Dice onions; mince garlic; Wrap, label and refrigerate overnight or until ready to use.
2. Trim Asparagus spears and grill lightly with vegetable oil and salt & pepper just to mark the asparagus.  Remove from heat and let cool, cut into ¾” pieces.  Wrap loosely, label and refrigerate overnight or until ready to use.
3. Lightly oil the grape tomatoes, season with a little salt & pepper and roast in a hot (450°) oven just until they soften and the skins start to brown.  Remove from oven and let cool.  Wrap loosely, label and refrigerate overnight or until ready to use.
4. Make Quinoa: Remove asparagus pieces and roasted grape tomatoes from cooler and let sit at room temperature for about 1 hour.
5. Heat braising pot over medium high heat; when hot add quinoa and cook, stirring constantly, until lightly browned – 2 to 3 minutes.  Add water/vegetable stock mixture and bring to a boil. Reduce heat to medium-low and simmer, covered, until the liquid is absorbed – about 15 to 20 minutes. Remove from heat and let sit, covered, for about 5 minutes. 
6. Meanwhile melt margarine, combined with olive oil is large skillet and sauté onions until tender – about 3 to 5 minutes.  Add minced garlic and sauté for 2 to 3 minutes longer. Remove from heat.