Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
A nutritious whole grain called quinoa is mixed with a colorful variety of vegetables for a tasty side salad.
CACFP CREDITING INFORMATION
¾ cup provides ⅛ cup vegetable and 1 oz equivalent grains.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/1869-mediterranean-quinoa-salad-home-6-servings.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 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Quantity
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Ingredients
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Quantity
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped
*See Marketing Guide

Ingredients
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Quantity
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped
*See Marketing Guide

Ingredients
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Quantity
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped
*See Marketing Guide

Ingredients
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Quantity
 

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped
*See Marketing Guide

Instructions
 

  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth 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. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
  • In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.
  • Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.
  • Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled.

Nutrition INFORMATION

Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Family Child Care
Amount Per Serving
 
0 ¾ cup
Calories
166
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
3
mg
1
%
Sodium
 
278
mg
12
%
Total Carbohydrate
 
23
g
8
%
Dietary Fiber
 
3
g
13
%
Protein
 
7
g
14
%
Vitamin A
 
414
IU
8
%
Vitamin C
 
12
mg
15
%
Calcium
 
0
mg
0
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
Yield / Volume