FS094 - QUINOA TABOULI PK

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Recipe Source: BVSD
  • 96
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 cup or 4 oz weight
  • Nutrition Link: 80313
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Boulder Valley School District Food Services

    Cucumbers with peel yield 98%

  • Preparation Instructions:

    Cook quinoa and water in steamer for approximately 15 minutes.
    Alternative method: Bring water to a boil, add quinoa, bring back to a boil, reduce to a simmer and cook 15-20 minutes until "bloomed" and tender.
    Chop parsley, deseed and slice cucumbers into half moons. Cut cherry tomatoes in half.
    Whisk together the lemon juice, olive oil, and salt.

  • Serving Instructions:

    PK serving is 1/2 cup.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 87.54
Dark Green: 0 Milk: 0 Sat. Fat: 1.75%
Red Orange: 0 Grains: 0.5 Sodium: 163.96
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS094 - QUINOA TABOULI PK

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