RECIPE DETAILS
Item ID: 1979380
Serving Description: 1 Cup (8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979380
Serving Description: 1 Cup (8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Cucumbers, unpeeled: 98%
-
Cherry tomatoes, halved: 97%
Pre-Preparation
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Wash all produce thoroughly.
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Chop parsley.
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Seed and slice cucumbers into half moons.
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Cut cherry tomatoes in half.
Preparation
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Cook quinoa with water in a steamer for approximately 15 minutes.
a. Alternative method: bring water to a boil, add quinoa, return to a boil, reduce to a simmer, and cook 15–20 minutes until bloomed and tender. -
Whisk together the lemon juice, olive oil, and salt.
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Combine the quinoa, parsley, cucumbers, tomatoes, and dressing.
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Hold cold until service at 41°F or less.
Serving
Serving = 1 cup (8 oz)
Suggestion: Serve on the salad bar or as a side
Recipe Source
Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0.125 cups |
| Vegetables, Red/Orange | 0.125 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.125 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 172.60 kcal |
| Total Fat | 4.70 gm |
| Saturated Fat | 0.61 gm |
| Trans Fat | 0.00* gm |
| Sodium | 308.40 mg |
| Carbohydrates | 27.40 gm |
| Fiber | 3.43 gm |
| Sugars | 1.44* gm |
| Added Sugars | 0.00* gm |
