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

Peppy Quinoa USDA Recipe for Family Child Care
Amount Per Serving
 
0 ½ cup
Calories
174
Total Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
93
mg
4
%
Total Carbohydrate
 
29
g
10
%
Dietary Fiber
 
3
g
13
%
Protein
 
6
g
12
%
Vitamin A
 
244
IU
5
%
Vitamin C
 
10
mg
12
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume