RECIPE DETAILS
Item ID: OU535
Serving Description: 1 Cup (5 1/3 oz.)
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: OU535
Serving Description: 1 Cup (5 1/3 oz.)
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Combine quinoa and water in a stockpot and bring to a boil. Once at a boil, turn down the heat and simmer for about 20 minutes or until quinoa has bloomed.
2. Cool quinoa under HACCP procedures.
3. Wash and cut each asparagus stalk into 4 pieces.
4. Blanch asparagus in boiling water for 1 minute, then shock in ice water until cooled.
5. Wash and trim ends of radishes and thinly slice.
6. Chop the mint.
6. Thaw the peas.
Preparation
1. Combine the cooled quinoa, asparagus, radishes, peas, and mint.
2. Whisk together the lemon juice, olive oil, and salt.
3. Combine the dressing with the quinoa/veggie mixture.
4. Hold under refrigeration below 40 degrees until service.
Serving
Serving = 1 Cup (5 1/3 oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 182.87 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.79% | |
| Red Orange: 0 | Grains: 1 | Sodium: 355 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.125 | |||
| Additional: 0.125 |
