RECIPE DETAILS
Item ID: FS094
Batch Quantity: 96
Serving Size: 1/2
Serving Measure: CUP
Serving Description: 1/2 cup or 4 oz weight
Nutrition Link: 80313
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: Complex
Recipe Source: BVSD
RECIPE DETAILS
Item ID: FS094
Batch Quantity: 96
Serving Size: 1/2
Serving Measure: CUP
Serving Description: 1/2 cup or 4 oz weight
Nutrition Link: 80313
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: Complex
Recipe Source: BVSD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Cucumbers with peel yield 98%
Preparation
Cook quinoa and water in steamer for approximately 15 minutes.
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.
Chop parsley, deseed and slice cucumbers into half moons. Cut cherry tomatoes in half.
Whisk together the lemon juice, olive oil, and salt. Combine the quinoa, parsley, cucumbers, tomatoes, and dressing. Serve on salad bar.
Serving
PK serving is 1/2 cup.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 87.54 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.75% | |
| Red Orange: 0 | Grains: 0.5 | Sodium: 163.96 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
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.
