Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
A nutritious whole grain called quinoa is mixed with a colorful variety of vegetables.
¾ cup (6 fl oz spoodle) provides ⅛ cup other vegetable and 1 oz equivalent grains.
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  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  • Combine quinoa and broth in a covered stockpot and bring to a boil. Reduce heat 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. Cover and refrigerate at 40 °F.
  • Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside.
  • Combine red peppers, green onions, red onions, tomatoes, and black olives in a large bowl. Add dressing.
  • Mix in cooled quinoa. Fold in feta cheese and parsley.
  • Transfer to a steam table pan (12” x 20” x 2½”).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
    Cover and refrigerate until service.
  • Portion with 6 fl oz spoodle (¾ cup).


Nutrition Facts
Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Schools
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 165.87 Calories from Fat 51
% Daily Value*
Total Fat 5.62g9%
Saturated Fat 1.21g8%
Cholesterol 3.03mg1%
Sodium 278.1mg12%
Total Carbohydrate 22.66g8%
Dietary Fiber 2.67g11%
Protein 6.66g13%
Vitamin A 414.48IU8%
Vitamin C 12.38mg15%
Calcium 42.3mg4%
Iron 1.85mg10%
*Marketing Guide
50 Servings:
Red bell peppers: 14 oz
Green onions: 5 oz
Red onions: 7 oz
Cherry tomatoes: 1 lb 7 oz
Parsley: 1½ oz
100 Servings:
Red bell peppers: 1 lb 12 oz
Green onions: 10 oz
Red onions: 14 oz
Cherry tomatoes: 2 lb 14 oz
Parsley: 3 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Yield / Volume
50 Servings:
About 9 lb
About 1 gal 2 cups/2 steam table pans
100 Servings:
About 18 lb
About 2 gal 1 qt/4 steam table pans