Aztec Grain Salad

6 servings  

CACFP Home Childcare Crediting Information

1 cup provides:

  • ⅛ cup vegetable, ⅜ cup fruit, and 1 oz equivalent grains.
Category: Apples | CACFP

Ingredients

Aztec Grain Salad

1½ cups  Quinoa, dry
1¾ cups  Fresh granny smith apples, peeled, cored, cubed ¾”
1¾ cups  Fresh butternut squash, peeled, seeded, cubed ½”
1 Tbsp  Canola oil
¼ tsp  Ground ginger
¾ tsp  Ground cinnamon
¼ cup  Frozen orange juice concentrate
1½ Tbsp  Extra virgin olive oil
1 tsp  Honey
⅓ tsp  Dijon mustard
2 Tbsp  Red wine vinegar
⅛ tsp  Salt
1 dash  Ground black pepper
1 dash  Ground white pepper
½ tsp  Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
⅓ cup  Dried cranberries, finely chopped
⅓ cup  Golden raisins, seedless, finely chopped

Aztec Grain Salad Directions

  1. Preheat oven to 400 °F.
  2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low 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 with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
  3. Combine apples and squash in a large mixing bowl. Add canola oil, ⅛ tsp ginger, and ¼ tsp cinnamon. Toss well to coat.
  4. Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
  5. In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.
  6. In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro. Cover and refrigerate for about 2 hours. Serve chilled.

Recipe notes

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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