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.
No ratings yet
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

Nutrition Facts
Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Family Child Care
Amount Per Serving 0 ¾ cup
Calories 166 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 278mg12%
Total Carbohydrate 23g8%
Dietary Fiber 3g13%
Protein 7g14%
Vitamin A 414IU8%
Vitamin C 12mg15%
Calcium 0mg0%
Iron 2mg11%
*
*Marketing Guide
Yield / Volume