Aztec Grain Salad

Aztec Grain Salad Recipe for Child Care Centers

Aztec Grain Salad combines a South American, high-protein grain called quinoa with aromatic roasted butternut squash, crisp apples, and dried cranberries to make a delicious and colorful side dish.
CACFP CREDITING INFORMATION
1 cup provides (8 fl oz spoodle) ⅛ cup red/orange vegetable, ⅜ cup fruit, and 1 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 2 lb 3 oz Quinoa, dry
    • - - Water
    • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
    • 2 lb *Fresh butternut squash, peeled, cubed ½"
    • - - Canola Oil
    • - - Ground Ginger
    • - - Ground Cinnamon
    • 6 oz Frozen orange juice concentrate
    • - - Extra Virgin Olive Oil
    • - - Honey
    • - - Dijon Mustard
    • - - Red Wine Vinegar
    • - - Salt
    • - - Ground black pepper
    • - - Ground White Pepper
    • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
    • 10 oz Dried cranberries, finely chopped
    • 10 oz Golden raisins, seedless, finely chopped

    Measure

    • 1 qt 1½ cups Quinoa Dry
    • 2 qt 3 cups Water
    • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
    • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
    • ¼ cup Canola oil
    • 1 tsp Ground ginger
    • 2½ tsp Ground cinnamon
    • ¾ cup Frozen orange Juice Concentrate
    • ⅓ cup Extra virgin olive oil
    • 1 Tbsp 1 tsp Honey
    • 1½ tsp Dijon mustard
    • ½ cup Red wine vinegar
    • ½ tsp Salt
    • ⅓ tsp Ground black pepper
    • ¼ tsp Ground white pepper
    • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
    • 2 cups Dried cranberries, finely chopped
    • 2 cups Golden raisins, seedless, finely chopped

    50 Servings

      Weight

      • 4 lb 6 oz Quinoa, dry
      • - - Water
      • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
      • 4 lb *Fresh butternut squash, peeled, cubed ½"
      • - - Canola oil
      • - - Ground ginger
      • - - Ground cinnamon
      • 12 oz Frozen orange juice concentrate
      • - - Extra virgin olive oil
      • - - Honey
      • - - Dijon mustard
      • - - Red wine vinegar
      • - - Salt
      • - - Ground black pepper
      • - - Ground white pepper
      • - - Fresh cilantro, finely chopped Option: Add additional for garnish
      • 1 lb 4 oz Dried cranberries, finely chopped
      • 1 lb 4 oz Golden raisins, seedless, finely chopped

      Measure

      • 2 qt 3 cups Quinoa, dry
      • 1 gal 1½ qt Water
      • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
      • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
      • ½ cup Canola oil
      • 2 tsp Ground ginger
      • 1 Tbsp 2 tsp Ground cinnamon
      • 1½ cups Frozen orange juice concentrate
      • ⅔ cup Extra virgin olive oil
      • 2 Tbsp 2 tsp Honey
      • 1 Tbsp Dijon mustard
      • 1 cup Red wine vinegar
      • 1 tsp Salt
      • ⅔ tsp Ground black pepper
      • ½ tsp Ground white pepper
      • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
      • 1 qt Dried cranberries, finely chopped
      • 1 qt Golden raisins, seedless, finely chopped

      Quantity
       

      25 Servings

        Weight

        • 2 lb 3 oz Quinoa, dry
        • - - Water
        • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
        • 2 lb *Fresh butternut squash, peeled, cubed ½"
        • - - Canola Oil
        • - - Ground Ginger
        • - - Ground Cinnamon
        • 6 oz Frozen orange juice concentrate
        • - - Extra Virgin Olive Oil
        • - - Honey
        • - - Dijon Mustard
        • - - Red Wine Vinegar
        • - - Salt
        • - - Ground black pepper
        • - - Ground White Pepper
        • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
        • 10 oz Dried cranberries, finely chopped
        • 10 oz Golden raisins, seedless, finely chopped

        Measure

        • 1 qt 1½ cups Quinoa Dry
        • 2 qt 3 cups Water
        • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
        • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
        • ¼ cup Canola oil
        • 1 tsp Ground ginger
        • 2½ tsp Ground cinnamon
        • ¾ cup Frozen orange Juice Concentrate
        • ⅓ cup Extra virgin olive oil
        • 1 Tbsp 1 tsp Honey
        • 1½ tsp Dijon mustard
        • ½ cup Red wine vinegar
        • ½ tsp Salt
        • ⅓ tsp Ground black pepper
        • ¼ tsp Ground white pepper
        • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
        • 2 cups Dried cranberries, finely chopped
        • 2 cups Golden raisins, seedless, finely chopped

        50 Servings

          Weight

          • 4 lb 6 oz Quinoa, dry
          • - - Water
          • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
          • 4 lb *Fresh butternut squash, peeled, cubed ½"
          • - - Canola oil
          • - - Ground ginger
          • - - Ground cinnamon
          • 12 oz Frozen orange juice concentrate
          • - - Extra virgin olive oil
          • - - Honey
          • - - Dijon mustard
          • - - Red wine vinegar
          • - - Salt
          • - - Ground black pepper
          • - - Ground white pepper
          • - - Fresh cilantro, finely chopped Option: Add additional for garnish
          • 1 lb 4 oz Dried cranberries, finely chopped
          • 1 lb 4 oz Golden raisins, seedless, finely chopped

          Measure

          • 2 qt 3 cups Quinoa, dry
          • 1 gal 1½ qt Water
          • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
          • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
          • ½ cup Canola oil
          • 2 tsp Ground ginger
          • 1 Tbsp 2 tsp Ground cinnamon
          • 1½ cups Frozen orange juice concentrate
          • ⅔ cup Extra virgin olive oil
          • 2 Tbsp 2 tsp Honey
          • 1 Tbsp Dijon mustard
          • 1 cup Red wine vinegar
          • 1 tsp Salt
          • ⅔ tsp Ground black pepper
          • ½ tsp Ground white pepper
          • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
          • 1 qt Dried cranberries, finely chopped
          • 1 qt Golden raisins, seedless, finely chopped

          Ingredients
           

          25 Servings

            Weight

            • 2 lb 3 oz Quinoa, dry
            • - - Water
            • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
            • 2 lb *Fresh butternut squash, peeled, cubed ½"
            • - - Canola Oil
            • - - Ground Ginger
            • - - Ground Cinnamon
            • 6 oz Frozen orange juice concentrate
            • - - Extra Virgin Olive Oil
            • - - Honey
            • - - Dijon Mustard
            • - - Red Wine Vinegar
            • - - Salt
            • - - Ground black pepper
            • - - Ground White Pepper
            • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
            • 10 oz Dried cranberries, finely chopped
            • 10 oz Golden raisins, seedless, finely chopped

            Measure

            • 1 qt 1½ cups Quinoa Dry
            • 2 qt 3 cups Water
            • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
            • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
            • ¼ cup Canola oil
            • 1 tsp Ground ginger
            • 2½ tsp Ground cinnamon
            • ¾ cup Frozen orange Juice Concentrate
            • ⅓ cup Extra virgin olive oil
            • 1 Tbsp 1 tsp Honey
            • 1½ tsp Dijon mustard
            • ½ cup Red wine vinegar
            • ½ tsp Salt
            • ⅓ tsp Ground black pepper
            • ¼ tsp Ground white pepper
            • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
            • 2 cups Dried cranberries, finely chopped
            • 2 cups Golden raisins, seedless, finely chopped

            50 Servings

              Weight

              • 4 lb 6 oz Quinoa, dry
              • - - Water
              • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
              • 4 lb *Fresh butternut squash, peeled, cubed ½"
              • - - Canola oil
              • - - Ground ginger
              • - - Ground cinnamon
              • 12 oz Frozen orange juice concentrate
              • - - Extra virgin olive oil
              • - - Honey
              • - - Dijon mustard
              • - - Red wine vinegar
              • - - Salt
              • - - Ground black pepper
              • - - Ground white pepper
              • - - Fresh cilantro, finely chopped Option: Add additional for garnish
              • 1 lb 4 oz Dried cranberries, finely chopped
              • 1 lb 4 oz Golden raisins, seedless, finely chopped

              Measure

              • 2 qt 3 cups Quinoa, dry
              • 1 gal 1½ qt Water
              • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
              • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
              • ½ cup Canola oil
              • 2 tsp Ground ginger
              • 1 Tbsp 2 tsp Ground cinnamon
              • 1½ cups Frozen orange juice concentrate
              • ⅔ cup Extra virgin olive oil
              • 2 Tbsp 2 tsp Honey
              • 1 Tbsp Dijon mustard
              • 1 cup Red wine vinegar
              • 1 tsp Salt
              • ⅔ tsp Ground black pepper
              • ½ tsp Ground white pepper
              • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
              • 1 qt Dried cranberries, finely chopped
              • 1 qt Golden raisins, seedless, finely chopped

              Quantity
               

              25 Servings

                Weight

                • 2 lb 3 oz Quinoa, dry
                • - - Water
                • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                • 2 lb *Fresh butternut squash, peeled, cubed ½"
                • - - Canola Oil
                • - - Ground Ginger
                • - - Ground Cinnamon
                • 6 oz Frozen orange juice concentrate
                • - - Extra Virgin Olive Oil
                • - - Honey
                • - - Dijon Mustard
                • - - Red Wine Vinegar
                • - - Salt
                • - - Ground black pepper
                • - - Ground White Pepper
                • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                • 10 oz Dried cranberries, finely chopped
                • 10 oz Golden raisins, seedless, finely chopped

                Measure

                • 1 qt 1½ cups Quinoa Dry
                • 2 qt 3 cups Water
                • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                • ¼ cup Canola oil
                • 1 tsp Ground ginger
                • 2½ tsp Ground cinnamon
                • ¾ cup Frozen orange Juice Concentrate
                • ⅓ cup Extra virgin olive oil
                • 1 Tbsp 1 tsp Honey
                • 1½ tsp Dijon mustard
                • ½ cup Red wine vinegar
                • ½ tsp Salt
                • ⅓ tsp Ground black pepper
                • ¼ tsp Ground white pepper
                • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                • 2 cups Dried cranberries, finely chopped
                • 2 cups Golden raisins, seedless, finely chopped

                50 Servings

                  Weight

                  • 4 lb 6 oz Quinoa, dry
                  • - - Water
                  • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                  • 4 lb *Fresh butternut squash, peeled, cubed ½"
                  • - - Canola oil
                  • - - Ground ginger
                  • - - Ground cinnamon
                  • 12 oz Frozen orange juice concentrate
                  • - - Extra virgin olive oil
                  • - - Honey
                  • - - Dijon mustard
                  • - - Red wine vinegar
                  • - - Salt
                  • - - Ground black pepper
                  • - - Ground white pepper
                  • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                  • 1 lb 4 oz Dried cranberries, finely chopped
                  • 1 lb 4 oz Golden raisins, seedless, finely chopped

                  Measure

                  • 2 qt 3 cups Quinoa, dry
                  • 1 gal 1½ qt Water
                  • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                  • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                  • ½ cup Canola oil
                  • 2 tsp Ground ginger
                  • 1 Tbsp 2 tsp Ground cinnamon
                  • 1½ cups Frozen orange juice concentrate
                  • ⅔ cup Extra virgin olive oil
                  • 2 Tbsp 2 tsp Honey
                  • 1 Tbsp Dijon mustard
                  • 1 cup Red wine vinegar
                  • 1 tsp Salt
                  • ⅔ tsp Ground black pepper
                  • ½ tsp Ground white pepper
                  • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                  • 1 qt Dried cranberries, finely chopped
                  • 1 qt Golden raisins, seedless, finely chopped
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb 3 oz Quinoa, dry
                    • - - Water
                    • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                    • 2 lb *Fresh butternut squash, peeled, cubed ½"
                    • - - Canola Oil
                    • - - Ground Ginger
                    • - - Ground Cinnamon
                    • 6 oz Frozen orange juice concentrate
                    • - - Extra Virgin Olive Oil
                    • - - Honey
                    • - - Dijon Mustard
                    • - - Red Wine Vinegar
                    • - - Salt
                    • - - Ground black pepper
                    • - - Ground White Pepper
                    • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                    • 10 oz Dried cranberries, finely chopped
                    • 10 oz Golden raisins, seedless, finely chopped

                    Measure

                    • 1 qt 1½ cups Quinoa Dry
                    • 2 qt 3 cups Water
                    • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                    • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                    • ¼ cup Canola oil
                    • 1 tsp Ground ginger
                    • 2½ tsp Ground cinnamon
                    • ¾ cup Frozen orange Juice Concentrate
                    • ⅓ cup Extra virgin olive oil
                    • 1 Tbsp 1 tsp Honey
                    • 1½ tsp Dijon mustard
                    • ½ cup Red wine vinegar
                    • ½ tsp Salt
                    • ⅓ tsp Ground black pepper
                    • ¼ tsp Ground white pepper
                    • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                    • 2 cups Dried cranberries, finely chopped
                    • 2 cups Golden raisins, seedless, finely chopped

                    50 Servings

                      Weight

                      • 4 lb 6 oz Quinoa, dry
                      • - - Water
                      • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                      • 4 lb *Fresh butternut squash, peeled, cubed ½"
                      • - - Canola oil
                      • - - Ground ginger
                      • - - Ground cinnamon
                      • 12 oz Frozen orange juice concentrate
                      • - - Extra virgin olive oil
                      • - - Honey
                      • - - Dijon mustard
                      • - - Red wine vinegar
                      • - - Salt
                      • - - Ground black pepper
                      • - - Ground white pepper
                      • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                      • 1 lb 4 oz Dried cranberries, finely chopped
                      • 1 lb 4 oz Golden raisins, seedless, finely chopped

                      Measure

                      • 2 qt 3 cups Quinoa, dry
                      • 1 gal 1½ qt Water
                      • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                      • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                      • ½ cup Canola oil
                      • 2 tsp Ground ginger
                      • 1 Tbsp 2 tsp Ground cinnamon
                      • 1½ cups Frozen orange juice concentrate
                      • ⅔ cup Extra virgin olive oil
                      • 2 Tbsp 2 tsp Honey
                      • 1 Tbsp Dijon mustard
                      • 1 cup Red wine vinegar
                      • 1 tsp Salt
                      • ⅔ tsp Ground black pepper
                      • ½ tsp Ground white pepper
                      • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                      • 1 qt Dried cranberries, finely chopped
                      • 1 qt Golden raisins, seedless, finely chopped

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb 3 oz Quinoa, dry
                        • - - Water
                        • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                        • 2 lb *Fresh butternut squash, peeled, cubed ½"
                        • - - Canola Oil
                        • - - Ground Ginger
                        • - - Ground Cinnamon
                        • 6 oz Frozen orange juice concentrate
                        • - - Extra Virgin Olive Oil
                        • - - Honey
                        • - - Dijon Mustard
                        • - - Red Wine Vinegar
                        • - - Salt
                        • - - Ground black pepper
                        • - - Ground White Pepper
                        • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                        • 10 oz Dried cranberries, finely chopped
                        • 10 oz Golden raisins, seedless, finely chopped

                        Measure

                        • 1 qt 1½ cups Quinoa Dry
                        • 2 qt 3 cups Water
                        • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                        • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                        • ¼ cup Canola oil
                        • 1 tsp Ground ginger
                        • 2½ tsp Ground cinnamon
                        • ¾ cup Frozen orange Juice Concentrate
                        • ⅓ cup Extra virgin olive oil
                        • 1 Tbsp 1 tsp Honey
                        • 1½ tsp Dijon mustard
                        • ½ cup Red wine vinegar
                        • ½ tsp Salt
                        • ⅓ tsp Ground black pepper
                        • ¼ tsp Ground white pepper
                        • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                        • 2 cups Dried cranberries, finely chopped
                        • 2 cups Golden raisins, seedless, finely chopped

                        50 Servings

                          Weight

                          • 4 lb 6 oz Quinoa, dry
                          • - - Water
                          • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                          • 4 lb *Fresh butternut squash, peeled, cubed ½"
                          • - - Canola oil
                          • - - Ground ginger
                          • - - Ground cinnamon
                          • 12 oz Frozen orange juice concentrate
                          • - - Extra virgin olive oil
                          • - - Honey
                          • - - Dijon mustard
                          • - - Red wine vinegar
                          • - - Salt
                          • - - Ground black pepper
                          • - - Ground white pepper
                          • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                          • 1 lb 4 oz Dried cranberries, finely chopped
                          • 1 lb 4 oz Golden raisins, seedless, finely chopped

                          Measure

                          • 2 qt 3 cups Quinoa, dry
                          • 1 gal 1½ qt Water
                          • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                          • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                          • ½ cup Canola oil
                          • 2 tsp Ground ginger
                          • 1 Tbsp 2 tsp Ground cinnamon
                          • 1½ cups Frozen orange juice concentrate
                          • ⅔ cup Extra virgin olive oil
                          • 2 Tbsp 2 tsp Honey
                          • 1 Tbsp Dijon mustard
                          • 1 cup Red wine vinegar
                          • 1 tsp Salt
                          • ⅔ tsp Ground black pepper
                          • ½ tsp Ground white pepper
                          • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                          • 1 qt Dried cranberries, finely chopped
                          • 1 qt Golden raisins, seedless, finely chopped
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb 3 oz Quinoa, dry
                            • - - Water
                            • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                            • 2 lb *Fresh butternut squash, peeled, cubed ½"
                            • - - Canola Oil
                            • - - Ground Ginger
                            • - - Ground Cinnamon
                            • 6 oz Frozen orange juice concentrate
                            • - - Extra Virgin Olive Oil
                            • - - Honey
                            • - - Dijon Mustard
                            • - - Red Wine Vinegar
                            • - - Salt
                            • - - Ground black pepper
                            • - - Ground White Pepper
                            • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                            • 10 oz Dried cranberries, finely chopped
                            • 10 oz Golden raisins, seedless, finely chopped

                            Measure

                            • 1 qt 1½ cups Quinoa Dry
                            • 2 qt 3 cups Water
                            • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                            • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                            • ¼ cup Canola oil
                            • 1 tsp Ground ginger
                            • 2½ tsp Ground cinnamon
                            • ¾ cup Frozen orange Juice Concentrate
                            • ⅓ cup Extra virgin olive oil
                            • 1 Tbsp 1 tsp Honey
                            • 1½ tsp Dijon mustard
                            • ½ cup Red wine vinegar
                            • ½ tsp Salt
                            • ⅓ tsp Ground black pepper
                            • ¼ tsp Ground white pepper
                            • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                            • 2 cups Dried cranberries, finely chopped
                            • 2 cups Golden raisins, seedless, finely chopped

                            50 Servings

                              Weight

                              • 4 lb 6 oz Quinoa, dry
                              • - - Water
                              • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                              • 4 lb *Fresh butternut squash, peeled, cubed ½"
                              • - - Canola oil
                              • - - Ground ginger
                              • - - Ground cinnamon
                              • 12 oz Frozen orange juice concentrate
                              • - - Extra virgin olive oil
                              • - - Honey
                              • - - Dijon mustard
                              • - - Red wine vinegar
                              • - - Salt
                              • - - Ground black pepper
                              • - - Ground white pepper
                              • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                              • 1 lb 4 oz Dried cranberries, finely chopped
                              • 1 lb 4 oz Golden raisins, seedless, finely chopped

                              Measure

                              • 2 qt 3 cups Quinoa, dry
                              • 1 gal 1½ qt Water
                              • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                              • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                              • ½ cup Canola oil
                              • 2 tsp Ground ginger
                              • 1 Tbsp 2 tsp Ground cinnamon
                              • 1½ cups Frozen orange juice concentrate
                              • ⅔ cup Extra virgin olive oil
                              • 2 Tbsp 2 tsp Honey
                              • 1 Tbsp Dijon mustard
                              • 1 cup Red wine vinegar
                              • 1 tsp Salt
                              • ⅔ tsp Ground black pepper
                              • ½ tsp Ground white pepper
                              • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                              • 1 qt Dried cranberries, finely chopped
                              • 1 qt Golden raisins, seedless, finely chopped

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb 3 oz Quinoa, dry
                                • - - Water
                                • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                • 2 lb *Fresh butternut squash, peeled, cubed ½"
                                • - - Canola Oil
                                • - - Ground Ginger
                                • - - Ground Cinnamon
                                • 6 oz Frozen orange juice concentrate
                                • - - Extra Virgin Olive Oil
                                • - - Honey
                                • - - Dijon Mustard
                                • - - Red Wine Vinegar
                                • - - Salt
                                • - - Ground black pepper
                                • - - Ground White Pepper
                                • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                                • 10 oz Dried cranberries, finely chopped
                                • 10 oz Golden raisins, seedless, finely chopped

                                Measure

                                • 1 qt 1½ cups Quinoa Dry
                                • 2 qt 3 cups Water
                                • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                                • ¼ cup Canola oil
                                • 1 tsp Ground ginger
                                • 2½ tsp Ground cinnamon
                                • ¾ cup Frozen orange Juice Concentrate
                                • ⅓ cup Extra virgin olive oil
                                • 1 Tbsp 1 tsp Honey
                                • 1½ tsp Dijon mustard
                                • ½ cup Red wine vinegar
                                • ½ tsp Salt
                                • ⅓ tsp Ground black pepper
                                • ¼ tsp Ground white pepper
                                • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                                • 2 cups Dried cranberries, finely chopped
                                • 2 cups Golden raisins, seedless, finely chopped

                                50 Servings

                                  Weight

                                  • 4 lb 6 oz Quinoa, dry
                                  • - - Water
                                  • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                  • 4 lb *Fresh butternut squash, peeled, cubed ½"
                                  • - - Canola oil
                                  • - - Ground ginger
                                  • - - Ground cinnamon
                                  • 12 oz Frozen orange juice concentrate
                                  • - - Extra virgin olive oil
                                  • - - Honey
                                  • - - Dijon mustard
                                  • - - Red wine vinegar
                                  • - - Salt
                                  • - - Ground black pepper
                                  • - - Ground white pepper
                                  • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                                  • 1 lb 4 oz Dried cranberries, finely chopped
                                  • 1 lb 4 oz Golden raisins, seedless, finely chopped

                                  Measure

                                  • 2 qt 3 cups Quinoa, dry
                                  • 1 gal 1½ qt Water
                                  • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                  • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                                  • ½ cup Canola oil
                                  • 2 tsp Ground ginger
                                  • 1 Tbsp 2 tsp Ground cinnamon
                                  • 1½ cups Frozen orange juice concentrate
                                  • ⅔ cup Extra virgin olive oil
                                  • 2 Tbsp 2 tsp Honey
                                  • 1 Tbsp Dijon mustard
                                  • 1 cup Red wine vinegar
                                  • 1 tsp Salt
                                  • ⅔ tsp Ground black pepper
                                  • ½ tsp Ground white pepper
                                  • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                                  • 1 qt Dried cranberries, finely chopped
                                  • 1 qt Golden raisins, seedless, finely chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb 3 oz Quinoa, dry
                                    • - - Water
                                    • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                    • 2 lb *Fresh butternut squash, peeled, cubed ½"
                                    • - - Canola Oil
                                    • - - Ground Ginger
                                    • - - Ground Cinnamon
                                    • 6 oz Frozen orange juice concentrate
                                    • - - Extra Virgin Olive Oil
                                    • - - Honey
                                    • - - Dijon Mustard
                                    • - - Red Wine Vinegar
                                    • - - Salt
                                    • - - Ground black pepper
                                    • - - Ground White Pepper
                                    • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                                    • 10 oz Dried cranberries, finely chopped
                                    • 10 oz Golden raisins, seedless, finely chopped

                                    Measure

                                    • 1 qt 1½ cups Quinoa Dry
                                    • 2 qt 3 cups Water
                                    • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                    • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                                    • ¼ cup Canola oil
                                    • 1 tsp Ground ginger
                                    • 2½ tsp Ground cinnamon
                                    • ¾ cup Frozen orange Juice Concentrate
                                    • ⅓ cup Extra virgin olive oil
                                    • 1 Tbsp 1 tsp Honey
                                    • 1½ tsp Dijon mustard
                                    • ½ cup Red wine vinegar
                                    • ½ tsp Salt
                                    • ⅓ tsp Ground black pepper
                                    • ¼ tsp Ground white pepper
                                    • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                                    • 2 cups Dried cranberries, finely chopped
                                    • 2 cups Golden raisins, seedless, finely chopped

                                    50 Servings

                                      Weight

                                      • 4 lb 6 oz Quinoa, dry
                                      • - - Water
                                      • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                      • 4 lb *Fresh butternut squash, peeled, cubed ½"
                                      • - - Canola oil
                                      • - - Ground ginger
                                      • - - Ground cinnamon
                                      • 12 oz Frozen orange juice concentrate
                                      • - - Extra virgin olive oil
                                      • - - Honey
                                      • - - Dijon mustard
                                      • - - Red wine vinegar
                                      • - - Salt
                                      • - - Ground black pepper
                                      • - - Ground white pepper
                                      • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                                      • 1 lb 4 oz Dried cranberries, finely chopped
                                      • 1 lb 4 oz Golden raisins, seedless, finely chopped

                                      Measure

                                      • 2 qt 3 cups Quinoa, dry
                                      • 1 gal 1½ qt Water
                                      • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                      • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                                      • ½ cup Canola oil
                                      • 2 tsp Ground ginger
                                      • 1 Tbsp 2 tsp Ground cinnamon
                                      • 1½ cups Frozen orange juice concentrate
                                      • ⅔ cup Extra virgin olive oil
                                      • 2 Tbsp 2 tsp Honey
                                      • 1 Tbsp Dijon mustard
                                      • 1 cup Red wine vinegar
                                      • 1 tsp Salt
                                      • ⅔ tsp Ground black pepper
                                      • ½ tsp Ground white pepper
                                      • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                                      • 1 qt Dried cranberries, finely chopped
                                      • 1 qt Golden raisins, seedless, finely chopped

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb 3 oz Quinoa, dry
                                        • - - Water
                                        • 1 lb 13 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                        • 2 lb *Fresh butternut squash, peeled, cubed ½"
                                        • - - Canola Oil
                                        • - - Ground Ginger
                                        • - - Ground Cinnamon
                                        • 6 oz Frozen orange juice concentrate
                                        • - - Extra Virgin Olive Oil
                                        • - - Honey
                                        • - - Dijon Mustard
                                        • - - Red Wine Vinegar
                                        • - - Salt
                                        • - - Ground black pepper
                                        • - - Ground White Pepper
                                        • - - Fresh Cilantro, finely chopped Option: Add additional for garnish
                                        • 10 oz Dried cranberries, finely chopped
                                        • 10 oz Golden raisins, seedless, finely chopped

                                        Measure

                                        • 1 qt 1½ cups Quinoa Dry
                                        • 2 qt 3 cups Water
                                        • 1 qt 1 cup Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                        • 1 qt 3 cups Fresh Butternut Squash, peeled, cubed ½"
                                        • ¼ cup Canola oil
                                        • 1 tsp Ground ginger
                                        • 2½ tsp Ground cinnamon
                                        • ¾ cup Frozen orange Juice Concentrate
                                        • ⅓ cup Extra virgin olive oil
                                        • 1 Tbsp 1 tsp Honey
                                        • 1½ tsp Dijon mustard
                                        • ½ cup Red wine vinegar
                                        • ½ tsp Salt
                                        • ⅓ tsp Ground black pepper
                                        • ¼ tsp Ground white pepper
                                        • 1 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                                        • 2 cups Dried cranberries, finely chopped
                                        • 2 cups Golden raisins, seedless, finely chopped

                                        50 Servings

                                          Weight

                                          • 4 lb 6 oz Quinoa, dry
                                          • - - Water
                                          • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                          • 4 lb *Fresh butternut squash, peeled, cubed ½"
                                          • - - Canola oil
                                          • - - Ground ginger
                                          • - - Ground cinnamon
                                          • 12 oz Frozen orange juice concentrate
                                          • - - Extra virgin olive oil
                                          • - - Honey
                                          • - - Dijon mustard
                                          • - - Red wine vinegar
                                          • - - Salt
                                          • - - Ground black pepper
                                          • - - Ground white pepper
                                          • - - Fresh cilantro, finely chopped Option: Add additional for garnish
                                          • 1 lb 4 oz Dried cranberries, finely chopped
                                          • 1 lb 4 oz Golden raisins, seedless, finely chopped

                                          Measure

                                          • 2 qt 3 cups Quinoa, dry
                                          • 1 gal 1½ qt Water
                                          • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                          • 3 qt 2 cups *Fresh butternut squash, peeled, cubed ½"
                                          • ½ cup Canola oil
                                          • 2 tsp Ground ginger
                                          • 1 Tbsp 2 tsp Ground cinnamon
                                          • 1½ cups Frozen orange juice concentrate
                                          • ⅔ cup Extra virgin olive oil
                                          • 2 Tbsp 2 tsp Honey
                                          • 1 Tbsp Dijon mustard
                                          • 1 cup Red wine vinegar
                                          • 1 tsp Salt
                                          • ⅔ tsp Ground black pepper
                                          • ½ tsp Ground white pepper
                                          • 2 Tbsp: Fresh cilantro, finely chopped Option: Add additional for garnish
                                          • 1 qt Dried cranberries, finely chopped
                                          • 1 qt Golden raisins, seedless, finely chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
                                          • Combine quinoa and water 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. Refrigerate at 40 °F.
                                          • Combine apples, squash, and canola oil. Add half of the ginger and half of the cinnamon. Reserve remaining ginger and cinnamon for step 6. Toss well to coat.
                                          • Transfer apple/squash mixture to a sheet pan (18” x 26” x 1”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Roast until squash is soft and slightly brown on the edges. DO NOT OVERCOOK.
                                            Conventional oven: 400 °F for 15-20 minutes.
                                            Convection oven: 400 °F for 12-15 minutes.
                                          • Combine orange juice concentrate, olive oil, honey, mustard, vinegar, salt, black pepper, white pepper, cilantro, and remaining ginger and cinnamon. Whisk dressing until combined.
                                          • In steam table pan (12” x 20” x 4”) combine quinoa, apple/squash mixture, cranberries, raisins, and dressing. Mix well.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                            Option: garnish with additional chopped cilantro.Cover and refrigerate at 40 °F to allow flavors to combine.
                                          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
                                            Refrigerate until ready to serve.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Aztec Grain Salad Recipe for Child Care Centers
                                          Amount Per Serving 1 cup (8 fl oz spoodle)
                                          Calories 297.8 Calories from Fat 70
                                          % Daily Value*
                                          Total Fat 7.83g12%
                                          Saturated Fat 0.91g6%
                                          Cholesterol 0mg0%
                                          Sodium 58.43mg3%
                                          Total Carbohydrates 53.56g18%
                                          Dietary Fiber 5.56g23%
                                          Protein 6.41g13%
                                          Vitamin A 3391.52IU68%
                                          Vitamin C 15.22mg18%
                                          Calcium 44.35mg4%
                                          Iron 2.36mg13%
                                          *
                                          *Marketing Guide
                                          25 Servings:

                                          Granny Smith apples: 2 lb 6 oz

                                          Butternut squash: 2 lb 8 oz

                                          50 Servings:

                                          Granny Smith apples: 4 lb 12 oz

                                          Butternut squash: 5 lb

                                          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 9 lb 8 oz

                                          About 1 gal 1 qt/1 steam table pan

                                          50 Servings:

                                          About 19 lb

                                          About 2 gal 2 qt/2 steam table pans