SA901 - SOUTH WEST QUINOA SALAD

Recipe Source: BVSD
  • 1
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 CUP
  • Nutrition Link: 80117
  • Food Category: Grains
  • HACCP: SALAD
  • 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:

    Black beans yield 56%
    Red peppers yield 80%

  • Preparation Instructions:

    1. Cook quinoa - follow instructons on the package.
    2. Drain and rinse black beans.
    3. Dice red peppers, cilantro and mix with corn.
    4. Once quinoa is cooled, mix all ingredients together and send in fish tubs to sites.

  • Serving Instructions:

    1.5 lb=1/2 fish tub
    3 lb=full fish tub

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0 Calories: 84.05
Dark Green: 0 Milk: 0 Sat. Fat: 3.1%
Red Orange: 0 Grains: 0.25 Sodium: 208.96
Legumes: 0
Starchy: 0
Other: 0
Additional: 0.125

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