Mediterranean Quinoa Salad

50 servings


¾ cup (6 fl oz spoodle) provides:

  • ⅛ cup other vegetable and 1 oz equivalent grains.

PrimeroEdge: SR109966

Category: Peppers


Mediterranean Quinoa Salad

2 qt + ½ cup (3 lb 6 oz)  Quinoa, dry
1 gal  Low-sodium chicken broth
½ cup  Lemon juice
½ cup  Red wine vinegar
2 Tbsp  Fresh garlic, minced
½ cup  Extra virgin olive oil
1 Tbsp 1 tsp  Salt
1 tsp  Ground white pepper
2 cups (11 oz)  Fresh red bell peppers, diced
1 cup (4 oz)  Fresh green onions, diced
1 cup (6 oz)  Fresh red onions, diced
1 qt (1 lb 6½ oz)  Fresh cherry tomatoes, halved
1 cup (5 oz)  Black olives, sliced
1 cup (6 oz)  Feta cheese, crumbled
2 cups  Fresh parsley, finely chopped

Mediterranean Quinoa Salad Directions

  1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  2. Combine quinoa and broth in a covered stockpot and bring to a boil. Reduce heat and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff. Cover and refrigerate at 40 °F.
  3. Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside.
  4. Combine red peppers, green onions, red onions, tomatoes, and black olives in a large bowl. Add dressing.
  5. Mix in cooled quinoa. Fold in feta cheese and parsley.
  6. Transfer to a steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans.
  7. Critical Control Point: Cool to 41 °F or lower within 4 hours. Cover and refrigerate until service.
  8. Portion with 6 fl oz spoodle (¾ cup).