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QUINOA TABOULI PK

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.

Management

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

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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