RECIPE DETAILS
Item ID: FS094
Serving Description: 1/2 Cup (4oz.)
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS094
Serving Description: 1/2 Cup (4oz.)
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Cucumbers with peel yield 98%
1. Wash and chop parsley.
2. Wash, deseed and slice cucumbers into half moons.
3. Wash and cut cherry tomatoes in half.
Preparation
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. Cool down quinoa completely under HACCP procedures.
3. Whisk together the lemon juice, olive oil, and salt.
4. Combine the quinoa, parsley, cucumbers, tomatoes, and dressing.
5. Store under refrigeration below 40 degrees F. until service.
Serving
Serving = 1/2 Cup (4oz.)
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: 0.25 | Meat/Meat Alternative: 0 | Calories: 86.6 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0.93% | |
| Red Orange: 0 | Grains: 0.5 | Sodium: 163.95 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.25 |
