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.
