Peppy Quinoa USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This surprisingly peppy side dish combines spicy green chilies, cilantro, and toasted pepitas with the nutty flavor of quinoa, giving this dish a Latino flair that will spice up any menu.
½ cup (No. 8 scoop) provides ⅛ cup vegetable and 1¼ oz equivalent grains.
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  • Roast pepitas in oven until light brown and aromatic:
    Conventional oven: 350 °F for 10 minutes
    Convection oven: 350 °F for 7 minutes
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  • Combine quinoa, water, and base 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.
  • Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Transfer quinoa to steam table pan.
  • Add onions, chilies, and garlic. Mix well.
  • Cover pan with parchment paper and then seal with a sheet of aluminum foil.
  • Bake:
    Conventional oven: 350 °F for 40 minutes
    Convection oven: 350 °F for 30 minutes
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Toss in cilantro, green onions, pepitas and optional lime juice to taste.
  • Hold for hot service at 135 °F or higher.
  • Portion with No. 8 scoop (½ cup).


Nutrition Facts
Peppy Quinoa USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup (No. 8 scoop)
Calories 174.7 Calories from Fat 35
% Daily Value*
Total Fat 3.85g6%
Saturated Fat 0.49g3%
Cholesterol 0.28mg0%
Sodium 93.07mg4%
Total Carbohydrate 28.6g10%
Dietary Fiber 3.42g14%
Protein 6.38g13%
Vitamin A 12.13IU0%
Vitamin C 9.53mg12%
Calcium 34.49mg3%
Iron 2.31mg13%
*Marketing Guide
25 Servings:
Mature onions: 9 oz
Green onions: 4 oz
50 Servings:
Mature onions: 1 lb 2 oz
Green onions: 8 oz


*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 6 lb
About 3 gallons 2 cups 1 steam table pan
50 Servings:
About 12 lb
About 6 gallons 1 quart 2 steam table pans