Go Back Email Link
Print Recipe Add to Collection
No ratings yet

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.
Course: Salad
Cuisine: Mediterranean
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Salad
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Spring
25 Servings
Calories: 165.87

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

      -

      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

          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).

          Notes

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

          Nutrition

          Serving: 0¾ cup (6 fl oz spoodle) | Calories: 165.87 | Total Carbohydrate: 22.66g | Protein: 6.66g | Total Fat: 5.62g | Saturated Fat: 1.21g | Cholesterol: 3.03mg | Sodium: 278.1mg | Dietary Fiber: 2.67g | Vitamin C: 12.38mg | Calcium: 42.3mg | Iron: 1.85mg