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Quinoa Tabouli


Item ID: FS043

Serving Description: 1 Cup (8oz.)

Food Category: Salads

HACCP Process Category: Complex


Item ID: FS043

Serving Description: 1 Cup (8oz.)

Food Category: Salads

HACCP Process Category: Complex


Ingredients list for this recipe is unavailable.



Recipe Source: Boulder Valley School District Food Services

Cucumbers with peel yield 98%

1. Chop parsley
2. Deseed and slice cucumbers into half moons
3. Cut cherry tomatoes in half


1. Cook quinoa and water in steamer for approximately 15 minutes.
a. 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.
2. Whisk together the lemon juice, olive oil, and salt.
3. Combine the quinoa, parsley, cucumbers, tomatoes, and dressing.


Serving = 1 Cup (8oz.)
Suggestion: Serve on salad bar or as a side

Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 0 Calories: 175.09
Dark Green: 0.125 Milk: 0 Sat. Fat: 1.75%
Red Orange: 0.125 Grains: 1 Sodium: 327.91
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0.125

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.


Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.


Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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