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Quinoa Mango Salad

RECIPE DETAILS

Item ID: HK2266

Batch Quantity: 100

Serving Size: 1/4

Serving Measure: cup

Serving Description: 1/4 cup

Nutrition Link: 80499

Food Category: Salads

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2266

Batch Quantity: 100

Serving Size: 1/4

Serving Measure: cup

Serving Description: 1/4 cup

Nutrition Link: 80499

Food Category: Salads

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative
Suggested to use IQF Frozen Mango

Preparation

QUINOA PREPARATION
1. Bring water to a boil.
2. Add quinoa and stir to combine.
3. Return to a boil. Cover and reduce heat and simmer for 10 minutes or until water is fully absorbed and quinoa is al dente, but completely cooked. Do not stir.
4. Let quinoa sit for 5 minutes and then fluff with a fork.
5. Toss mango, red pepper, green onions and black beans together.
6. Add tossed vegetables together into cooled quinoa and toss to combine.
7. Mix together vinegar, oil and lime juice to add to the cold vegetable and quinoa mixture.
8. Cover and chill for 2 hours before serving to allow flavors to mix.

Serving

Serving 1/4 Cup


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 0 Calories: 182.56
Dark Green: 0 Milk: 0 Sat. Fat: 1.13%
Red Orange: 0 Grains: 1 Sodium: 115.87
Legumes: 0
Starchy: 0
Other: 0.125
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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