RECIPE DETAILS
Item ID: 1981159
Serving Description: 0.5 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads
Allergens: None
RECIPE DETAILS
Item ID: 1981159
Serving Description: 0.5 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Black beans (drained): 56%
-
Red peppers: 80%
Pre-Preparation
-
Wash all produce thoroughly.
-
Cook quinoa:
a. Combine quinoa and water in a stockpot and bring to a boil.
b. Reduce the heat and simmer for 15–20 minutes, until the quinoa blooms and is tender.
c. Cool completely according to HACCP procedures. -
Drain and rinse black beans.
-
Dice red peppers.
-
Chop cilantro.
Preparation
-
Once the quinoa is cooled, mix all ingredients together.
-
Hold cold until service at 41°F or less.
Serving
Serving = 1/2 cup (3oz.)
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 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0.25 oz eq |
| Meat/Meat Alternatives | 0.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 96.17 kcal |
| Total Fat | 2.78 gm |
| Saturated Fat | 0.38 gm |
| Trans Fat | 0.00* gm |
| Sodium | 137.84 mg |
| Carbohydrates | 14.49 gm |
| Fiber | 3.92 gm |
| Sugars | 0.85* gm |
| Added Sugars | 0.00* gm |
