RECIPE DETAILS
Item ID: 1979380
Serving Size: 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 Size: 1 Cup (8 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Cucumbers, unpeeled: 98%
- Cherry tomatoes, halved: 97%
Pre-Preparation
- Wash all produce thoroughly.
- Chop parsley.
- Seed and slice cucumbers into half moons.
- Cut cherry tomatoes in half.
Preparation
- 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.
- Combine the quinoa, parsley, cucumbers, tomatoes, and dressing.
- 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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | ⅛ 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 |
