Yields
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Mango, fresh, peeled, pitted, small dice: 67%
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Red bell pepper, small dice: 80%
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Green onions, thinly sliced (with tops): 83%
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Black beans, canned, drained: 56%
Pre-Preparation
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Wash all produce thoroughly.
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If using frozen mango, thaw completely under refrigeration.
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If using fresh mango, wash and dice into chunks.
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Wash and dice the peppers and onions.
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Drain the black beans.
Preparation
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In a kettle, bring water to a boil.
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Add quinoa and stir to combine.
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Return to a boil, cover, reduce the heat, and simmer for 10 minutes, or until the water is fully absorbed and the quinoa is tender. Do not stir.
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Let quinoa sit for 5 minutes, then fluff with a fork.
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Transfer quinoa to hotel pans and cool completely following HACCP procedures.
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In a bowl, toss mango, red pepper, green onions, and black beans.
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Add the tossed ingredients to the cooled quinoa and mix to combine.
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In a separate bowl, whisk together vinegar, oil, black pepper, and lime juice to make the dressing.
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Pour dressing over the quinoa mixture and toss until evenly coated.
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Cover and chill for 2 hours to allow flavors to meld.
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Hold cold until service at 41°F or less.
Serving
Serving = 1/4 cup
Recipe Source
Sourced via partnership with the CIA Healthy Kids Collaborative
