Zest the lemons and finely chop 15 ml of zest. Squeeze 113 g of juice through a fine mesh strainer. Place lemon zest, lemon juice, olive oil, parsley, mustard, garlic, salt, and pepper in a stainless-steel mixing bowl. Whisk together thoroughly. Transfer to a nonreactive storage container or plastic squeeze bottle and refrigerate until needed. Mix well before each serving.
Place the olive oil in a heated rondeau. Add the onions and garlic. Sauté until tender. Add the chicken stock, quinoa, and bay leaves. Bring to a boil. Cover and simmer. Cook until tender. Stir frequently. Season to taste with salt and pepper. Place in a full stainless-steel hotel pan to cool, uncovered. Stir frequently. Cover and refrigerate until needed.
In batches, add the oil, basil, chives, parsley, and dill to a blender. Blend until smooth. Transfer to a covered storage container and refrigerate until needed. Mix well before use.
Wash the beets. Place them on a parchment-lined sheet pan. Place them in a heated, 180ºC convection oven. Roast until tender. Allow to cool. Peel. Portion into 6 mm-thick slices. Place in a storage container. Cover and refrigerate until needed.
To prepare à la carte:
Slice the zucchini and yellow squash on a bias 6 mm thick. Brush 85 g of eggplant, two roma tomato halves, 57 g each of beets, zucchini, yellow squash, and asparagus with olive oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler. Grill until just warmed through. Cooking times will vary for each vegetable. Separately shingle the vegetables around the edge of a warmed serving bowl or plate. Spoon 85 g of warmed saffron rice in a 8 cm long pile down the centre of the bowl. Spoon 85 g of warmed white quinoa next to the rice. Drizzle 5 ml of lemon parsley vinaigrette over the white quinoa. Spoon 85 g of warmed red quinoa next to the rice. Drizzle 5 ml of herb oil over the top of the red quinoa. Crisscross the asparagus on top of the rice and quinoa.