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Mediterranean Quinoa Salad
50 servings
Crediting:
¾ cup (6 fl oz spoodle) provides:
- ⅛ cup other vegetable and 1 oz equivalent grains.
PrimeroEdge: SR109966
Ingredients
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
- Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
- 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.
- Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside.
- Combine red peppers, green onions, red onions, tomatoes, and black olives in a large bowl. Add dressing.
- Mix in cooled quinoa. Fold in feta cheese and parsley.
- Transfer to a steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans.
- Critical Control Point: Cool to 41 °F or lower within 4 hours. Cover and refrigerate until service.
- Portion with 6 fl oz spoodle (¾ cup).
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
