SA023 - SOUTH WEST QUINOA SALAD BULK

Recipe Source: BVSD

Batch Quantity: 1
Serving Size: 6
Serving Measure: LB
Standard Yield: Scale Recipe Reset

Serving Description: 6 LB
Nutrition Link: 80011

Food Category: Grains

HACCP: SALAD
HACCP Process Category: Complex

Ingredients

Sequence	Item ID	Item Description	Amount 1	Measure 1	+/-	Amount 2	Measure 2	Total Grams

Recipe Instructions

Pre-Preparation Instructions:

Black beans yield 56%
Red peppers yield 80%
Preparation Instructions:

1. Cook quinoa - follow instructons on the package.
2. Drain and rinse black beans.
3. Dice red peppers, cilantro and mix with corn.
4. Once quinoa is cooled, mix all ingredients together and send in fish tubs to sites.
Serving Instructions:

1.5 lb=1/2 fish tub
3 lb=full fish tub

Food Groups/Meal Patterns

Recipe Analysis:

Servings per Meal Pattern are Based on Default Serving Size and Measure:

Fruits: 0	Vegetables Total: 5.875	Meat/Meat Alternative: 0	Calories: 2430.14
	Dark Green: 0	Milk: 0	Sat. Fat: 3.43%
	Red Orange: 1.75	Grains: 0	Sodium: 5271.35
	Legumes: 2.75
	Starchy: 1.375
	Other: 0
	Additional: 0

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