RECIPE DETAILS
Item ID: 1979379
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
None
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1979379
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
None
Food Category: Vegetables
Attributes: Salads, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Cucumbers, unpeeled: 98%
-
Cherry tomatoes, halved: 97%
Pre-Preparation
-
Wash all produce thoroughly.
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Chop parsley.
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Seed and slice cucumbers into half moons.
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Cut cherry tomatoes in half.
Preparation
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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.
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Combine the quinoa, parsley, cucumbers, tomatoes, and dressing.
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Hold cold until service at 41°F or less.
Serving
Serving = 1/2 cup (4 oz)
Suggestion: Serve on the salad bar or as a side
Recipe Source
Boulder Valley School District Food Services
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 | 0.5 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 86.30 kcal |
| Total Fat | 2.35 gm |
| Saturated Fat | 0.30 gm |
| Trans Fat | 0.00* gm |
| Sodium | 154.20 mg |
| Carbohydrates | 13.70 gm |
| Fiber | 1.72 gm |
| Sugars | 0.72* gm |
| Added Sugars | 0.00* gm |
