Industry News | November 5, 2013

fresh&co's Fall Offerings Include Quinoa Bar

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New York–based fresh&co announced a new offering to give the traditional salad bar a run for its money. Just in time for colder weather, the brand has unveiled a Quinoa Bar, a healthy, warm, and nutritious alternative to the salad.

The brand’s executive chef, Jeremy Leech, introduced several chef-designed quinoa bowls, and guests can also create their own bowls featuring an array of vegetables, proteins, and sauces.  

The base for the bowl is a blend of red and white organic quinoa, an source of complete protein, in addition to a boiled local kale from Satur Farms in Long Island, New York. The dish can be topped with meat or vegan protein options including chicken, smoked tofu, thai-spiced turkey, jumbo shrimp, and Beyond Meat chicken, a vegan soy-based protein. Guests are offered the option to add several vegetables and top with an array of sauces, which include sweet chili, soy ginger, and chipotle vinaigrette.

Fresh&co chef-designed quinoa bowl options include the Asian Energy Quinoa Bowl with quinoa, smoked tofu, kale, daikon, red bell peppers, edamame, roasted brussel sprouts, and scallions with sweet chili sauce; the Bangkok Quinoa Bowl with quinoa, thai-spiced turkey, daikon, napa cabbage, carrots, broccoli, scallions, and cilantro with soy ginger sauce; the Burrito Quinoa Bowl with quinoa, roasted corn, tomatoes, kale, red beans, cilantro, and tortilla strips with chipotle vinaigrette; the Ginger Seitan Quinoa Bowl with quinoa, kale, kalamata olives, feta, tomatoes, and chickpeas with roasted garlic vinaigrette; and the Mediterranean Quinoa Bowl with quinoa, kale, seitan, white cabbage, carrots, daikon, broccoli, scallions, pickled ginger, and cilantro with soy ginger sauce.

In addition to the Quinoa Bar, fresh&co has revealed many other seasonal options including sandwiches, side dishes, and salad options like arugula and kale and rainbow swiss chard from Satur Farms. The Greater Tater sandwich is a meatless offering that puts the portobello mushroom to the test, and seasonal side salads feature creative and healthy twists on classic offerings.