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. NSLP/SBP CREDITING INFORMATION¾ cup (6 fl oz spoodle) provides ⅛ cup other vegetable and 1 oz equivalent grains.
Ingredients
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
Quantity
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
Ingredients
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
Quantity
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
*See Marketing Guide
Ingredients
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
Quantity
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
*See Marketing Guide
Ingredients
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
Quantity
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
*See Marketing Guide
Ingredients
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
Quantity
50 Servings
Weights
- 3 lb 6 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 11 oz *Fresh red bell peppers, diced
- 4 oz *Fresh green onions, diced
- 6 oz *Fresh red onions, diced
- 1 lb 6½ oz *Fresh cherry tomatoes, halved
- 5 oz Black olives, sliced
- 6 oz Feta cheese, crumbled
- - - *Fresh parsley, finely chopped
Measure
- 2 qt ½ cup Quinoa, dry
- 1 gal Low-sodium chicken broth
- ½ cup Lemon juice
- ½ cup Red wine vinegar
- 2 Tbsp Fresh garlic, minced
- ½ cup Extra virgin olive oil
- 1 Tbsp 1 tsp Salt
- 1 tsp Ground white pepper
- 2 cups *Fresh red bell peppers, diced
- 1 cup *Fresh green onions, diced
- 1 cup *Fresh red onions, diced
- 1 qt *Fresh cherry tomatoes, halved
- 1 cup Black olives, sliced
- 1 cup Feta cheese, crumbled
- 2 cups *Fresh parsley, finely chopped
100 Servings
Weight
- 6 lb 12 oz Quinoa, dry
- - - Low-sodium chicken broth
- - - Lemon juice
- - - Red wine vinegar
- - - Fresh garlic, minced
- - - Extra virgin olive oil
- - - Salt
- - - Ground white pepper
- 1 lb 6 oz *Fresh red bell peppers, diced
- 8 oz *Fresh green onions, diced
- 12 oz *Fresh red onions, diced
- 2 lb 13 oz *Fresh cherry tomatoes, halved
- 9½ oz Black olives, sliced
- 12 oz Feta cheese, crumbled
- 2½ oz *Fresh parsley, finely chopped
Measure
- 1 gal 1 cup Quinoa, dry
- 2 gal Low-sodium chicken broth
- 1 cup Lemon juice
- 1 cup Red wine vinegar
- ¼ cup Fresh garlic, minced
- 1 cup Extra virgin olive oil
- 2 Tbsp 2 tsp Salt
- 2 tsp Ground white pepper
- 1 qt *Fresh red bell peppers, diced
- 2 cups *Fresh green onions, diced
- 2 cups *Fresh red onions, diced
- 2 qt *Fresh cherry tomatoes, halved
- 2 cups Black olives, sliced
- 2 cups Feta cheese, crumbled
- 1 qt *Fresh parsley, finely chopped
*See Marketing Guide
Instructions
- 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 INFORMATION
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
Notes
*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