Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Child Care Centers

A nutritious whole grain called quinoa is mixed with a colorful variety of vegetables.
CACFP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides ⅛ cup other vegetable and 1 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 1 lb 11 oz Quinoa, dry
    • - - Low-sodium chicken broth
    • - - Lemon juice
    • - - Red wine vinegar
    • - - Fresh garlic, minced
    • - - Extra virgin olive oil
    • - - Salt
    • - - Ground white pepper
    • 5½ oz *Fresh red bell peppers, diced
    • 2 oz *Fresh green onions, diced
    • 3 oz *Fresh red onions, diced
    • 11½ oz *Fresh cherry tomatoes, halved
    • 2½ oz Black olives, sliced
    • 3 oz Feta cheese, crumbled
    • - - *Fresh parsley, finely chopped

    Measure

    • 1 qt ¼ cup Quinoa, dry
    • 2 qt Low-sodium chicken broth
    • ¼ cup Lemon juice
    • ¼ cup Red wine vinegar
    • 1 Tbsp Fresh garlic, minced
    • ¼ cup Extra virgin olive oil
    • 2 tsp Salt
    • ½ tsp Ground white pepper
    • 1 cup *Fresh red bell peppers, diced
    • ½ cup *Fresh green onions, diced
    • ½ cup *Fresh red onions, diced
    • 2 cups *Fresh cherry tomatoes, halved
    • ½ cup Black olives, sliced
    • ½ cup Feta cheese, crumbled
    • 1 cup *Fresh parsley, finely chopped

    50 Servings

      Weight

      • 3 lb 6 oz Quinoa, dry
      • - - Low-sodium chicken broth
      • - - Lemon juice
      • - - Red wine vinegar
      • - - Fresh garlic, minced
      • - - Extra virgin olive oil
      • - - Salt
      • - - Ground white pepper
      • 11 oz *Fresh red bell peppers, diced
      • 4 oz *Fresh green onions, diced
      • 6 oz *Fresh red onions, diced
      • 1 lb 6½ oz *Fresh cherry tomatoes, halved
      • 5 oz Black olives, sliced
      • 6 oz Feta cheese, crumbled
      • - - *Fresh parsley, finely chopped

      Measure

      • 2 qt ½ cup Quinoa, dry
      • 1 gal Low-sodium chicken broth
      • ½ cup Lemon juice
      • ½ cup Red wine vinegar
      • 2 Tbsp Fresh garlic, minced
      • ½ cup Extra virgin olive oil
      • 1 Tbsp 1 tsp Salt
      • 1 tsp Ground white pepper
      • 2 cups *Fresh red bell peppers, diced
      • 1 cup *Fresh green onions, diced
      • 1 cup *Fresh red onions, diced
      • 1 qt *Fresh cherry tomatoes, halved
      • 1 cup Black olives, sliced
      • 1 cup Feta cheese, crumbled
      • 2 cups *Fresh parsley, finely chopped

      Quantity
       

      25 Servings

        Weight

        • 1 lb 11 oz Quinoa, dry
        • - - Low-sodium chicken broth
        • - - Lemon juice
        • - - Red wine vinegar
        • - - Fresh garlic, minced
        • - - Extra virgin olive oil
        • - - Salt
        • - - Ground white pepper
        • 5½ oz *Fresh red bell peppers, diced
        • 2 oz *Fresh green onions, diced
        • 3 oz *Fresh red onions, diced
        • 11½ oz *Fresh cherry tomatoes, halved
        • 2½ oz Black olives, sliced
        • 3 oz Feta cheese, crumbled
        • - - *Fresh parsley, finely chopped

        Measure

        • 1 qt ¼ cup Quinoa, dry
        • 2 qt Low-sodium chicken broth
        • ¼ cup Lemon juice
        • ¼ cup Red wine vinegar
        • 1 Tbsp Fresh garlic, minced
        • ¼ cup Extra virgin olive oil
        • 2 tsp Salt
        • ½ tsp Ground white pepper
        • 1 cup *Fresh red bell peppers, diced
        • ½ cup *Fresh green onions, diced
        • ½ cup *Fresh red onions, diced
        • 2 cups *Fresh cherry tomatoes, halved
        • ½ cup Black olives, sliced
        • ½ cup Feta cheese, crumbled
        • 1 cup *Fresh parsley, finely chopped

        50 Servings

          Weight

          • 3 lb 6 oz Quinoa, dry
          • - - Low-sodium chicken broth
          • - - Lemon juice
          • - - Red wine vinegar
          • - - Fresh garlic, minced
          • - - Extra virgin olive oil
          • - - Salt
          • - - Ground white pepper
          • 11 oz *Fresh red bell peppers, diced
          • 4 oz *Fresh green onions, diced
          • 6 oz *Fresh red onions, diced
          • 1 lb 6½ oz *Fresh cherry tomatoes, halved
          • 5 oz Black olives, sliced
          • 6 oz Feta cheese, crumbled
          • - - *Fresh parsley, finely chopped

          Measure

          • 2 qt ½ cup Quinoa, dry
          • 1 gal Low-sodium chicken broth
          • ½ cup Lemon juice
          • ½ cup Red wine vinegar
          • 2 Tbsp Fresh garlic, minced
          • ½ cup Extra virgin olive oil
          • 1 Tbsp 1 tsp Salt
          • 1 tsp Ground white pepper
          • 2 cups *Fresh red bell peppers, diced
          • 1 cup *Fresh green onions, diced
          • 1 cup *Fresh red onions, diced
          • 1 qt *Fresh cherry tomatoes, halved
          • 1 cup Black olives, sliced
          • 1 cup Feta cheese, crumbled
          • 2 cups *Fresh parsley, finely chopped

          Ingredients
           

          25 Servings

            Weight

            • 1 lb 11 oz Quinoa, dry
            • - - Low-sodium chicken broth
            • - - Lemon juice
            • - - Red wine vinegar
            • - - Fresh garlic, minced
            • - - Extra virgin olive oil
            • - - Salt
            • - - Ground white pepper
            • 5½ oz *Fresh red bell peppers, diced
            • 2 oz *Fresh green onions, diced
            • 3 oz *Fresh red onions, diced
            • 11½ oz *Fresh cherry tomatoes, halved
            • 2½ oz Black olives, sliced
            • 3 oz Feta cheese, crumbled
            • - - *Fresh parsley, finely chopped

            Measure

            • 1 qt ¼ cup Quinoa, dry
            • 2 qt Low-sodium chicken broth
            • ¼ cup Lemon juice
            • ¼ cup Red wine vinegar
            • 1 Tbsp Fresh garlic, minced
            • ¼ cup Extra virgin olive oil
            • 2 tsp Salt
            • ½ tsp Ground white pepper
            • 1 cup *Fresh red bell peppers, diced
            • ½ cup *Fresh green onions, diced
            • ½ cup *Fresh red onions, diced
            • 2 cups *Fresh cherry tomatoes, halved
            • ½ cup Black olives, sliced
            • ½ cup Feta cheese, crumbled
            • 1 cup *Fresh parsley, finely chopped

            50 Servings

              Weight

              • 3 lb 6 oz Quinoa, dry
              • - - Low-sodium chicken broth
              • - - Lemon juice
              • - - Red wine vinegar
              • - - Fresh garlic, minced
              • - - Extra virgin olive oil
              • - - Salt
              • - - Ground white pepper
              • 11 oz *Fresh red bell peppers, diced
              • 4 oz *Fresh green onions, diced
              • 6 oz *Fresh red onions, diced
              • 1 lb 6½ oz *Fresh cherry tomatoes, halved
              • 5 oz Black olives, sliced
              • 6 oz Feta cheese, crumbled
              • - - *Fresh parsley, finely chopped

              Measure

              • 2 qt ½ cup Quinoa, dry
              • 1 gal Low-sodium chicken broth
              • ½ cup Lemon juice
              • ½ cup Red wine vinegar
              • 2 Tbsp Fresh garlic, minced
              • ½ cup Extra virgin olive oil
              • 1 Tbsp 1 tsp Salt
              • 1 tsp Ground white pepper
              • 2 cups *Fresh red bell peppers, diced
              • 1 cup *Fresh green onions, diced
              • 1 cup *Fresh red onions, diced
              • 1 qt *Fresh cherry tomatoes, halved
              • 1 cup Black olives, sliced
              • 1 cup Feta cheese, crumbled
              • 2 cups *Fresh parsley, finely chopped

              Quantity
               

              25 Servings

                Weight

                • 1 lb 11 oz Quinoa, dry
                • - - Low-sodium chicken broth
                • - - Lemon juice
                • - - Red wine vinegar
                • - - Fresh garlic, minced
                • - - Extra virgin olive oil
                • - - Salt
                • - - Ground white pepper
                • 5½ oz *Fresh red bell peppers, diced
                • 2 oz *Fresh green onions, diced
                • 3 oz *Fresh red onions, diced
                • 11½ oz *Fresh cherry tomatoes, halved
                • 2½ oz Black olives, sliced
                • 3 oz Feta cheese, crumbled
                • - - *Fresh parsley, finely chopped

                Measure

                • 1 qt ¼ cup Quinoa, dry
                • 2 qt Low-sodium chicken broth
                • ¼ cup Lemon juice
                • ¼ cup Red wine vinegar
                • 1 Tbsp Fresh garlic, minced
                • ¼ cup Extra virgin olive oil
                • 2 tsp Salt
                • ½ tsp Ground white pepper
                • 1 cup *Fresh red bell peppers, diced
                • ½ cup *Fresh green onions, diced
                • ½ cup *Fresh red onions, diced
                • 2 cups *Fresh cherry tomatoes, halved
                • ½ cup Black olives, sliced
                • ½ cup Feta cheese, crumbled
                • 1 cup *Fresh parsley, finely chopped

                50 Servings

                  Weight

                  • 3 lb 6 oz Quinoa, dry
                  • - - Low-sodium chicken broth
                  • - - Lemon juice
                  • - - Red wine vinegar
                  • - - Fresh garlic, minced
                  • - - Extra virgin olive oil
                  • - - Salt
                  • - - Ground white pepper
                  • 11 oz *Fresh red bell peppers, diced
                  • 4 oz *Fresh green onions, diced
                  • 6 oz *Fresh red onions, diced
                  • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                  • 5 oz Black olives, sliced
                  • 6 oz Feta cheese, crumbled
                  • - - *Fresh parsley, finely chopped

                  Measure

                  • 2 qt ½ cup Quinoa, dry
                  • 1 gal Low-sodium chicken broth
                  • ½ cup Lemon juice
                  • ½ cup Red wine vinegar
                  • 2 Tbsp Fresh garlic, minced
                  • ½ cup Extra virgin olive oil
                  • 1 Tbsp 1 tsp Salt
                  • 1 tsp Ground white pepper
                  • 2 cups *Fresh red bell peppers, diced
                  • 1 cup *Fresh green onions, diced
                  • 1 cup *Fresh red onions, diced
                  • 1 qt *Fresh cherry tomatoes, halved
                  • 1 cup Black olives, sliced
                  • 1 cup Feta cheese, crumbled
                  • 2 cups *Fresh parsley, finely chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb 11 oz Quinoa, dry
                    • - - Low-sodium chicken broth
                    • - - Lemon juice
                    • - - Red wine vinegar
                    • - - Fresh garlic, minced
                    • - - Extra virgin olive oil
                    • - - Salt
                    • - - Ground white pepper
                    • 5½ oz *Fresh red bell peppers, diced
                    • 2 oz *Fresh green onions, diced
                    • 3 oz *Fresh red onions, diced
                    • 11½ oz *Fresh cherry tomatoes, halved
                    • 2½ oz Black olives, sliced
                    • 3 oz Feta cheese, crumbled
                    • - - *Fresh parsley, finely chopped

                    Measure

                    • 1 qt ¼ cup Quinoa, dry
                    • 2 qt Low-sodium chicken broth
                    • ¼ cup Lemon juice
                    • ¼ cup Red wine vinegar
                    • 1 Tbsp Fresh garlic, minced
                    • ¼ cup Extra virgin olive oil
                    • 2 tsp Salt
                    • ½ tsp Ground white pepper
                    • 1 cup *Fresh red bell peppers, diced
                    • ½ cup *Fresh green onions, diced
                    • ½ cup *Fresh red onions, diced
                    • 2 cups *Fresh cherry tomatoes, halved
                    • ½ cup Black olives, sliced
                    • ½ cup Feta cheese, crumbled
                    • 1 cup *Fresh parsley, finely chopped

                    50 Servings

                      Weight

                      • 3 lb 6 oz Quinoa, dry
                      • - - Low-sodium chicken broth
                      • - - Lemon juice
                      • - - Red wine vinegar
                      • - - Fresh garlic, minced
                      • - - Extra virgin olive oil
                      • - - Salt
                      • - - Ground white pepper
                      • 11 oz *Fresh red bell peppers, diced
                      • 4 oz *Fresh green onions, diced
                      • 6 oz *Fresh red onions, diced
                      • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                      • 5 oz Black olives, sliced
                      • 6 oz Feta cheese, crumbled
                      • - - *Fresh parsley, finely chopped

                      Measure

                      • 2 qt ½ cup Quinoa, dry
                      • 1 gal Low-sodium chicken broth
                      • ½ cup Lemon juice
                      • ½ cup Red wine vinegar
                      • 2 Tbsp Fresh garlic, minced
                      • ½ cup Extra virgin olive oil
                      • 1 Tbsp 1 tsp Salt
                      • 1 tsp Ground white pepper
                      • 2 cups *Fresh red bell peppers, diced
                      • 1 cup *Fresh green onions, diced
                      • 1 cup *Fresh red onions, diced
                      • 1 qt *Fresh cherry tomatoes, halved
                      • 1 cup Black olives, sliced
                      • 1 cup Feta cheese, crumbled
                      • 2 cups *Fresh parsley, finely chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb 11 oz Quinoa, dry
                        • - - Low-sodium chicken broth
                        • - - Lemon juice
                        • - - Red wine vinegar
                        • - - Fresh garlic, minced
                        • - - Extra virgin olive oil
                        • - - Salt
                        • - - Ground white pepper
                        • 5½ oz *Fresh red bell peppers, diced
                        • 2 oz *Fresh green onions, diced
                        • 3 oz *Fresh red onions, diced
                        • 11½ oz *Fresh cherry tomatoes, halved
                        • 2½ oz Black olives, sliced
                        • 3 oz Feta cheese, crumbled
                        • - - *Fresh parsley, finely chopped

                        Measure

                        • 1 qt ¼ cup Quinoa, dry
                        • 2 qt Low-sodium chicken broth
                        • ¼ cup Lemon juice
                        • ¼ cup Red wine vinegar
                        • 1 Tbsp Fresh garlic, minced
                        • ¼ cup Extra virgin olive oil
                        • 2 tsp Salt
                        • ½ tsp Ground white pepper
                        • 1 cup *Fresh red bell peppers, diced
                        • ½ cup *Fresh green onions, diced
                        • ½ cup *Fresh red onions, diced
                        • 2 cups *Fresh cherry tomatoes, halved
                        • ½ cup Black olives, sliced
                        • ½ cup Feta cheese, crumbled
                        • 1 cup *Fresh parsley, finely chopped

                        50 Servings

                          Weight

                          • 3 lb 6 oz Quinoa, dry
                          • - - Low-sodium chicken broth
                          • - - Lemon juice
                          • - - Red wine vinegar
                          • - - Fresh garlic, minced
                          • - - Extra virgin olive oil
                          • - - Salt
                          • - - Ground white pepper
                          • 11 oz *Fresh red bell peppers, diced
                          • 4 oz *Fresh green onions, diced
                          • 6 oz *Fresh red onions, diced
                          • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                          • 5 oz Black olives, sliced
                          • 6 oz Feta cheese, crumbled
                          • - - *Fresh parsley, finely chopped

                          Measure

                          • 2 qt ½ cup Quinoa, dry
                          • 1 gal Low-sodium chicken broth
                          • ½ cup Lemon juice
                          • ½ cup Red wine vinegar
                          • 2 Tbsp Fresh garlic, minced
                          • ½ cup Extra virgin olive oil
                          • 1 Tbsp 1 tsp Salt
                          • 1 tsp Ground white pepper
                          • 2 cups *Fresh red bell peppers, diced
                          • 1 cup *Fresh green onions, diced
                          • 1 cup *Fresh red onions, diced
                          • 1 qt *Fresh cherry tomatoes, halved
                          • 1 cup Black olives, sliced
                          • 1 cup Feta cheese, crumbled
                          • 2 cups *Fresh parsley, finely chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb 11 oz Quinoa, dry
                            • - - Low-sodium chicken broth
                            • - - Lemon juice
                            • - - Red wine vinegar
                            • - - Fresh garlic, minced
                            • - - Extra virgin olive oil
                            • - - Salt
                            • - - Ground white pepper
                            • 5½ oz *Fresh red bell peppers, diced
                            • 2 oz *Fresh green onions, diced
                            • 3 oz *Fresh red onions, diced
                            • 11½ oz *Fresh cherry tomatoes, halved
                            • 2½ oz Black olives, sliced
                            • 3 oz Feta cheese, crumbled
                            • - - *Fresh parsley, finely chopped

                            Measure

                            • 1 qt ¼ cup Quinoa, dry
                            • 2 qt Low-sodium chicken broth
                            • ¼ cup Lemon juice
                            • ¼ cup Red wine vinegar
                            • 1 Tbsp Fresh garlic, minced
                            • ¼ cup Extra virgin olive oil
                            • 2 tsp Salt
                            • ½ tsp Ground white pepper
                            • 1 cup *Fresh red bell peppers, diced
                            • ½ cup *Fresh green onions, diced
                            • ½ cup *Fresh red onions, diced
                            • 2 cups *Fresh cherry tomatoes, halved
                            • ½ cup Black olives, sliced
                            • ½ cup Feta cheese, crumbled
                            • 1 cup *Fresh parsley, finely chopped

                            50 Servings

                              Weight

                              • 3 lb 6 oz Quinoa, dry
                              • - - Low-sodium chicken broth
                              • - - Lemon juice
                              • - - Red wine vinegar
                              • - - Fresh garlic, minced
                              • - - Extra virgin olive oil
                              • - - Salt
                              • - - Ground white pepper
                              • 11 oz *Fresh red bell peppers, diced
                              • 4 oz *Fresh green onions, diced
                              • 6 oz *Fresh red onions, diced
                              • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                              • 5 oz Black olives, sliced
                              • 6 oz Feta cheese, crumbled
                              • - - *Fresh parsley, finely chopped

                              Measure

                              • 2 qt ½ cup Quinoa, dry
                              • 1 gal Low-sodium chicken broth
                              • ½ cup Lemon juice
                              • ½ cup Red wine vinegar
                              • 2 Tbsp Fresh garlic, minced
                              • ½ cup Extra virgin olive oil
                              • 1 Tbsp 1 tsp Salt
                              • 1 tsp Ground white pepper
                              • 2 cups *Fresh red bell peppers, diced
                              • 1 cup *Fresh green onions, diced
                              • 1 cup *Fresh red onions, diced
                              • 1 qt *Fresh cherry tomatoes, halved
                              • 1 cup Black olives, sliced
                              • 1 cup Feta cheese, crumbled
                              • 2 cups *Fresh parsley, finely chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb 11 oz Quinoa, dry
                                • - - Low-sodium chicken broth
                                • - - Lemon juice
                                • - - Red wine vinegar
                                • - - Fresh garlic, minced
                                • - - Extra virgin olive oil
                                • - - Salt
                                • - - Ground white pepper
                                • 5½ oz *Fresh red bell peppers, diced
                                • 2 oz *Fresh green onions, diced
                                • 3 oz *Fresh red onions, diced
                                • 11½ oz *Fresh cherry tomatoes, halved
                                • 2½ oz Black olives, sliced
                                • 3 oz Feta cheese, crumbled
                                • - - *Fresh parsley, finely chopped

                                Measure

                                • 1 qt ¼ cup Quinoa, dry
                                • 2 qt Low-sodium chicken broth
                                • ¼ cup Lemon juice
                                • ¼ cup Red wine vinegar
                                • 1 Tbsp Fresh garlic, minced
                                • ¼ cup Extra virgin olive oil
                                • 2 tsp Salt
                                • ½ tsp Ground white pepper
                                • 1 cup *Fresh red bell peppers, diced
                                • ½ cup *Fresh green onions, diced
                                • ½ cup *Fresh red onions, diced
                                • 2 cups *Fresh cherry tomatoes, halved
                                • ½ cup Black olives, sliced
                                • ½ cup Feta cheese, crumbled
                                • 1 cup *Fresh parsley, finely chopped

                                50 Servings

                                  Weight

                                  • 3 lb 6 oz Quinoa, dry
                                  • - - Low-sodium chicken broth
                                  • - - Lemon juice
                                  • - - Red wine vinegar
                                  • - - Fresh garlic, minced
                                  • - - Extra virgin olive oil
                                  • - - Salt
                                  • - - Ground white pepper
                                  • 11 oz *Fresh red bell peppers, diced
                                  • 4 oz *Fresh green onions, diced
                                  • 6 oz *Fresh red onions, diced
                                  • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                                  • 5 oz Black olives, sliced
                                  • 6 oz Feta cheese, crumbled
                                  • - - *Fresh parsley, finely chopped

                                  Measure

                                  • 2 qt ½ cup Quinoa, dry
                                  • 1 gal Low-sodium chicken broth
                                  • ½ cup Lemon juice
                                  • ½ cup Red wine vinegar
                                  • 2 Tbsp Fresh garlic, minced
                                  • ½ cup Extra virgin olive oil
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 tsp Ground white pepper
                                  • 2 cups *Fresh red bell peppers, diced
                                  • 1 cup *Fresh green onions, diced
                                  • 1 cup *Fresh red onions, diced
                                  • 1 qt *Fresh cherry tomatoes, halved
                                  • 1 cup Black olives, sliced
                                  • 1 cup Feta cheese, crumbled
                                  • 2 cups *Fresh parsley, finely chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb 11 oz Quinoa, dry
                                    • - - Low-sodium chicken broth
                                    • - - Lemon juice
                                    • - - Red wine vinegar
                                    • - - Fresh garlic, minced
                                    • - - Extra virgin olive oil
                                    • - - Salt
                                    • - - Ground white pepper
                                    • 5½ oz *Fresh red bell peppers, diced
                                    • 2 oz *Fresh green onions, diced
                                    • 3 oz *Fresh red onions, diced
                                    • 11½ oz *Fresh cherry tomatoes, halved
                                    • 2½ oz Black olives, sliced
                                    • 3 oz Feta cheese, crumbled
                                    • - - *Fresh parsley, finely chopped

                                    Measure

                                    • 1 qt ¼ cup Quinoa, dry
                                    • 2 qt Low-sodium chicken broth
                                    • ¼ cup Lemon juice
                                    • ¼ cup Red wine vinegar
                                    • 1 Tbsp Fresh garlic, minced
                                    • ¼ cup Extra virgin olive oil
                                    • 2 tsp Salt
                                    • ½ tsp Ground white pepper
                                    • 1 cup *Fresh red bell peppers, diced
                                    • ½ cup *Fresh green onions, diced
                                    • ½ cup *Fresh red onions, diced
                                    • 2 cups *Fresh cherry tomatoes, halved
                                    • ½ cup Black olives, sliced
                                    • ½ cup Feta cheese, crumbled
                                    • 1 cup *Fresh parsley, finely chopped

                                    50 Servings

                                      Weight

                                      • 3 lb 6 oz Quinoa, dry
                                      • - - Low-sodium chicken broth
                                      • - - Lemon juice
                                      • - - Red wine vinegar
                                      • - - Fresh garlic, minced
                                      • - - Extra virgin olive oil
                                      • - - Salt
                                      • - - Ground white pepper
                                      • 11 oz *Fresh red bell peppers, diced
                                      • 4 oz *Fresh green onions, diced
                                      • 6 oz *Fresh red onions, diced
                                      • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                                      • 5 oz Black olives, sliced
                                      • 6 oz Feta cheese, crumbled
                                      • - - *Fresh parsley, finely chopped

                                      Measure

                                      • 2 qt ½ cup Quinoa, dry
                                      • 1 gal Low-sodium chicken broth
                                      • ½ cup Lemon juice
                                      • ½ cup Red wine vinegar
                                      • 2 Tbsp Fresh garlic, minced
                                      • ½ cup Extra virgin olive oil
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 tsp Ground white pepper
                                      • 2 cups *Fresh red bell peppers, diced
                                      • 1 cup *Fresh green onions, diced
                                      • 1 cup *Fresh red onions, diced
                                      • 1 qt *Fresh cherry tomatoes, halved
                                      • 1 cup Black olives, sliced
                                      • 1 cup Feta cheese, crumbled
                                      • 2 cups *Fresh parsley, finely chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb 11 oz Quinoa, dry
                                        • - - Low-sodium chicken broth
                                        • - - Lemon juice
                                        • - - Red wine vinegar
                                        • - - Fresh garlic, minced
                                        • - - Extra virgin olive oil
                                        • - - Salt
                                        • - - Ground white pepper
                                        • 5½ oz *Fresh red bell peppers, diced
                                        • 2 oz *Fresh green onions, diced
                                        • 3 oz *Fresh red onions, diced
                                        • 11½ oz *Fresh cherry tomatoes, halved
                                        • 2½ oz Black olives, sliced
                                        • 3 oz Feta cheese, crumbled
                                        • - - *Fresh parsley, finely chopped

                                        Measure

                                        • 1 qt ¼ cup Quinoa, dry
                                        • 2 qt Low-sodium chicken broth
                                        • ¼ cup Lemon juice
                                        • ¼ cup Red wine vinegar
                                        • 1 Tbsp Fresh garlic, minced
                                        • ¼ cup Extra virgin olive oil
                                        • 2 tsp Salt
                                        • ½ tsp Ground white pepper
                                        • 1 cup *Fresh red bell peppers, diced
                                        • ½ cup *Fresh green onions, diced
                                        • ½ cup *Fresh red onions, diced
                                        • 2 cups *Fresh cherry tomatoes, halved
                                        • ½ cup Black olives, sliced
                                        • ½ cup Feta cheese, crumbled
                                        • 1 cup *Fresh parsley, finely chopped

                                        50 Servings

                                          Weight

                                          • 3 lb 6 oz Quinoa, dry
                                          • - - Low-sodium chicken broth
                                          • - - Lemon juice
                                          • - - Red wine vinegar
                                          • - - Fresh garlic, minced
                                          • - - Extra virgin olive oil
                                          • - - Salt
                                          • - - Ground white pepper
                                          • 11 oz *Fresh red bell peppers, diced
                                          • 4 oz *Fresh green onions, diced
                                          • 6 oz *Fresh red onions, diced
                                          • 1 lb 6½ oz *Fresh cherry tomatoes, halved
                                          • 5 oz Black olives, sliced
                                          • 6 oz Feta cheese, crumbled
                                          • - - *Fresh parsley, finely chopped

                                          Measure

                                          • 2 qt ½ cup Quinoa, dry
                                          • 1 gal Low-sodium chicken broth
                                          • ½ cup Lemon juice
                                          • ½ cup Red wine vinegar
                                          • 2 Tbsp Fresh garlic, minced
                                          • ½ cup Extra virgin olive oil
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 tsp Ground white pepper
                                          • 2 cups *Fresh red bell peppers, diced
                                          • 1 cup *Fresh green onions, diced
                                          • 1 cup *Fresh red onions, diced
                                          • 1 qt *Fresh cherry tomatoes, halved
                                          • 1 cup Black olives, sliced
                                          • 1 cup Feta cheese, crumbled
                                          • 2 cups *Fresh parsley, finely chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
                                          • Combine quinoa and broth in a covered stockpot and bring to a boil. Reduce heat and simmer until water is completely absorbed,about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff. Cover and refrigerate at 40 °F.
                                          • Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside.
                                          • Combine red peppers, green onions, red onions, tomatoes, and black olives in a large bowl. Add dressing.
                                          • Mix in cooled quinoa. Fold in feta cheese and parsley.
                                          • Transfer to a steam table pan (12” x 20” x 2½”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
                                            Cover and refrigerate until service.
                                          • Portion with 6 fl oz spoodle (¾ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
                                          Calories 165.87 Calories from Fat 51
                                          % Daily Value*
                                          Total Fat 5.62g9%
                                          Saturated Fat 1.21g8%
                                          Cholesterol 3.03mg1%
                                          Sodium 278.1mg12%
                                          Total Carbohydrates 22.66g8%
                                          Dietary Fiber 2.67g11%
                                          Protein 6.66g13%
                                          Vitamin C 12.38mg15%
                                          Calcium 42.3mg4%
                                          Iron 1.85mg10%
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Red bell peppers: 7 oz

                                          Green onions: 2½ oz

                                          Red onions: 3½ oz

                                          Cherry tomatoes: 11½ oz

                                          Parsley: ¾ oz

                                          50 Servings:

                                          Red bell peppers: 14 oz

                                          Green onions: 5 oz

                                          Red onions: 7 oz

                                          Cherry tomatoes: 1 lb 7 oz

                                          Parsley: 1½ oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Yield / Volume
                                          25 Servings:

                                          About 4 lb 8 oz

                                          About 2 qt 1 cup/1 steam table pan

                                          50 Servings:

                                          About 9 lb

                                          About 1 gal cups/2 steam table pans