Peppy Quinoa USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
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.
CACFP CREDITING INFORMATION
½ cup provides ⅛ cup vegetable and 1¼ oz equivalent grains.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Quantity
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Ingredients
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Quantity
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)
*See Marketing Guide

Ingredients
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Quantity
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)
*See Marketing Guide

Ingredients
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Quantity
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)
*See Marketing Guide

Ingredients
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Quantity
 

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)
*See Marketing Guide

Instructions
 

  • Preheat oven to 350 °F.
  • Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2½ cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low 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 with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
  • Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.
  • Toss in cilantro, green onions, pepitas, and optional lime juice to taste.
    Serve hot.

Nutrition INFORMATION

Nutrition Facts
Peppy Quinoa USDA Recipe for Family Child Care
Amount Per Serving 0 ½ cup
Calories 174 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 93mg4%
Total Carbohydrate 29g10%
Dietary Fiber 3g13%
Protein 6g12%
Vitamin A 244IU5%
Vitamin C 10mg12%
Calcium 34mg3%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume