Quinoa Bowl USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
An ancient grain called quinoa with creamy avocado, hearty black beans, and a zesty soy ginger dressing becomes a tantalizing mix of flavors in every bite!
CACFP CREDITING INFORMATION
1 quinoa bowl provides ½ cup total vegetable (¼ cup additional vegetable, ⅛ cup beans, peas, and lentils, ⅛ cup red/orange vegetable, ⅛ cup other vegetable ), 2.00 oz eq meat/meat alternate, 2.00 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/family-child-care-homes/11-06-2024/quinoa-bowl-6-servings-v1.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved

Quantity
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved

Ingredients
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved

Quantity
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved
*See Marketing Guide

Ingredients
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved

Quantity
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved
*See Marketing Guide

Ingredients
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved

Quantity
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved
*See Marketing Guide

Ingredients
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved

Quantity
 

6 Servings

  • 1 lb Quinoa, dry
  • 2 cups Water
  • ¼ tsp Salt
  • ⅓ cup Lime juice, fresh
  • 2 Tbsp Rice vinegar, unseasoned
  • 2 Tbsp Sesame oil
  • 2 Tbsp Olive oil
  • 2 tsp Soy sauce, low sodium
  • 1 Tbsp Ginger, fresh, finely minced
  • 1 cup Black beans, canned, low-sodium, rinsed, drained
  • 1 cup Pepper, bell, red, fresh, small dice
  • ¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
  • ⅛ cup Onion, green, fresh, tops and bottom, sliced
  • ¾ cup Avocado, mashed
  • 6 eggs Eggs, large, hard-boiled, halved
*See Marketing Guide

Instructions
 

  • Rinse quinoa thoroughly in a mesh strainer until water runs clear, not cloudy.
  • In a medium saucepan, bring water to a boil. Add quinoa and salt, and return to a boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes until water is completely absorbed. Note: When done, quinoa will be soft and a white ring will pop out of the kernel. Transfer cooked quinoa to a shallow pan and refrigerate to cool.
    Critical Control Point:
    Cool to 41˚F or lower within 4 hours.
  • Dressing: In a separate bowl combine lime juice, rice vinegar, sesame oil, olive oil, soy sauce, and ginger. Whisk together until ingredients are well combined.
  • In a medium bowl combine the black beans, bell peppers, cilantro, and green onions. Add the dressing and mix well. Let marinate for 1 hour.
    Critical Control Point:
    Cool to 41°F or lower within 4 hours.
  • Remove quinoa from refrigerator. Using an 8 oz spoodle, scoop 1 cup chilled quinoa into each bowl.
  • Using a No. 8 scoop, portion ½ cup of black bean mixture on top of quinoa.
  • Just before serving, top with 1 oz scoop of avocado and 1 hard-boiled egg sliced in half.
  • Serve immediately. Serve 1 quinoa bowl per person.

Nutrition INFORMATION

Quinoa Bowl USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 1 quinoa bowl
Calories
495
Total Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
211
mg
70
%
Sodium
 
285
mg
12
%
Total Carbohydrate
 
52
g
17
%
Dietary Fiber
 
11
g
46
%
Total Sugars
 
3
g
3
%
Added Sugars included
 
0
g
Protein
 
19
g
38
%
Vitamin A
 
1507
IU
30
%
Vitamin C
 
55
mg
67
%
Calcium
 
87
mg
9
%
Iron
 
5
mg
28
%
N/A=data not available
*Marketing Guide

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume