6 pounds cooked quinoa (Prepare in simply salted water. Flavor comes from potato base.)
4 pounds pearl tomatoes (Cut in half. Use multi-colored for best presentation)
4 pounds fresh avocado (Sliced)
4 pounds cooked black beans (Canned are ok, be sure to rinse well.)
2 pounds pickled red onion
4 pounds cut corn kernels (Frozen will work if fresh is not available. Blanche both.)
Instructions
Measure 1 gallon of hot, not boiling, water into a large bowl. Add the SupHerb Farms® Tuscan Tomato Paste to the water and mix well.
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Once refreshed, place 5 oz. into a bowl and top with 4 oz of the quinoa and 2 oz of each of the other ingredients and garnish with 1 oz of the pickled onion.