Yields
- Mango, fresh, peeled, pitted, small dice: 67%
- Red bell pepper, small dice: 80%
- Green onions, thinly sliced (with tops): 83%
- Black beans, canned, drained: 56%
Pre-Preparation
- Wash all produce thoroughly.
- If using frozen mango, thaw completely under refrigeration.
- If using fresh mango, wash and dice into chunks.
- Wash and dice the peppers and onions.
- Drain the black beans.
Preparation
- In a kettle, bring water to a boil.
- Add quinoa and stir to combine.
- Return to a boil, cover, reduce the heat, and simmer for 10 minutes, or until the water is fully absorbed and the quinoa is tender. Do not stir.
- Let quinoa sit for 5 minutes, then fluff with a fork.
- Transfer quinoa to hotel pans and cool completely following HACCP procedures.
- In a bowl, toss mango, red pepper, green onions, and black beans.
- Add the tossed ingredients to the cooled quinoa and mix to combine.
- In a separate bowl, whisk together vinegar, oil, black pepper, and lime juice to make the dressing.
- Pour dressing over the quinoa mixture and toss until evenly coated.
- Cover and chill for 2 hours to allow flavors to meld.
- Hold cold until service at 41°F or less.
Serving
Serving = 1/4 cup
Recipe Source
Sourced via partnership with the CIA Healthy Kids Collaborative
