Aztec Grain Salad USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Whole Grains: Aztec Grain Salad combines a South American, high-protein grain called quinoa with aromatic roasted butternut squash, crisp apples, and dried cranberries to make a delicious and colorful side dish.
NSLP/SBP CREDITING INFORMATION
1 cup provides (8 fl oz spoodle) ⅛ cup vegetable, ³⁄8 cup fruit, and 1 oz equivalent grains.
2 from 6 votes
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Ingredients
 

50 Servings

    Weight

    • 4 lb 6 oz Quinoa, dry
    • - - Water
    • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
    • 4 lb *Fresh butternut squash, peeled, cubed ¾"
    • - - Canola oil
    • - - Ground ginger
    • - - Ground cinnamon
    • 12 oz Frozen orange juice concentrate
    • - - Extra virgin olive oil
    • - - Honey
    • - - Dijon mustard
    • - - Red wine vinegar
    • - - Salt
    • - - Ground black pepper
    • - - Ground white pepper
    • - - Fresh cilantro, finely chopped
    • 1 lb 4 oz Dried cranberries, finely chopped
    • 1 lb 4 oz Golden raisins, seedless, finely chopped

    Measure

    • 2 qt 3 cups Quinoa, dry
    • 1 gal 1½ qt Water
    • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
    • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
    • ½ cup Canola oil
    • 2 tsp Ground ginger
    • 1 Tbsp 2 tsp Ground cinnamon
    • 1½ cups Frozen orange juice concentrate
    • ⅔ cup Extra virgin olive oil
    • 2 Tbsp 2 tsp Honey
    • 1 Tbsp Dijon mustard
    • 1 cup Red wine vinegar
    • 1 tsp Salt
    • ⅔ tsp Ground black pepper
    • ½ tsp Ground white pepper
    • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
    • 1 qt Dried cranberries, finely chopped
    • 1 qt Golden raisins, seedless, finely chopped

    100 Servings

      Weight

      • 8 lb 12 oz Quinoa, dry
      • - - Water
      • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
      • 8 lb *Fresh butternut squash, peeled, cubed ½"
      • - - Canola oil
      • - - Ground ginger
      • - - Ground cinnamon
      • 1 lb 8 oz Frozen orange juice concentrate
      • - - Extra virgin olive oil
      • - - Honey
      • - - Dijon mustard
      • - - Red wine vinegar
      • - - Salt
      • - - Ground black pepper
      • - - Ground white pepper
      • - - Fresh cilantro, finely chopped
      • 2 lb 8 oz Dried cranberries, finely chopped
      • 2 lb 8 oz Golden raisins, seedless, finely chopped

      Measure

      • 1 gal 1½ qt Quinoa, dry
      • 2 gal 3 qt Water
      • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
      • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
      • 1 cup Canola oil
      • 1 Tbsp 1 tsp Ground ginger
      • 3 Tbsp 1 tsp Ground cinnamon
      • 3 cups Frozen orange juice concentrate
      • 1⅓ cups Extra virgin olive oil
      • ⅓ cup Honey
      • 2 Tbsp Dijon mustard
      • 2 cups Red wine vinegar
      • 2 tsp Salt
      • 1⅓ tsp Ground black pepper
      • 1 tsp Ground white pepper
      • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
      • 2 qt Dried cranberries, finely chopped
      • 2 qt Golden raisins, seedless, finely chopped

      Quantity
       

      50 Servings

        Weight

        • 4 lb 6 oz Quinoa, dry
        • - - Water
        • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
        • 4 lb *Fresh butternut squash, peeled, cubed ¾"
        • - - Canola oil
        • - - Ground ginger
        • - - Ground cinnamon
        • 12 oz Frozen orange juice concentrate
        • - - Extra virgin olive oil
        • - - Honey
        • - - Dijon mustard
        • - - Red wine vinegar
        • - - Salt
        • - - Ground black pepper
        • - - Ground white pepper
        • - - Fresh cilantro, finely chopped
        • 1 lb 4 oz Dried cranberries, finely chopped
        • 1 lb 4 oz Golden raisins, seedless, finely chopped

        Measure

        • 2 qt 3 cups Quinoa, dry
        • 1 gal 1½ qt Water
        • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
        • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
        • ½ cup Canola oil
        • 2 tsp Ground ginger
        • 1 Tbsp 2 tsp Ground cinnamon
        • 1½ cups Frozen orange juice concentrate
        • ⅔ cup Extra virgin olive oil
        • 2 Tbsp 2 tsp Honey
        • 1 Tbsp Dijon mustard
        • 1 cup Red wine vinegar
        • 1 tsp Salt
        • ⅔ tsp Ground black pepper
        • ½ tsp Ground white pepper
        • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
        • 1 qt Dried cranberries, finely chopped
        • 1 qt Golden raisins, seedless, finely chopped

        100 Servings

          Weight

          • 8 lb 12 oz Quinoa, dry
          • - - Water
          • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
          • 8 lb *Fresh butternut squash, peeled, cubed ½"
          • - - Canola oil
          • - - Ground ginger
          • - - Ground cinnamon
          • 1 lb 8 oz Frozen orange juice concentrate
          • - - Extra virgin olive oil
          • - - Honey
          • - - Dijon mustard
          • - - Red wine vinegar
          • - - Salt
          • - - Ground black pepper
          • - - Ground white pepper
          • - - Fresh cilantro, finely chopped
          • 2 lb 8 oz Dried cranberries, finely chopped
          • 2 lb 8 oz Golden raisins, seedless, finely chopped

          Measure

          • 1 gal 1½ qt Quinoa, dry
          • 2 gal 3 qt Water
          • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
          • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
          • 1 cup Canola oil
          • 1 Tbsp 1 tsp Ground ginger
          • 3 Tbsp 1 tsp Ground cinnamon
          • 3 cups Frozen orange juice concentrate
          • 1⅓ cups Extra virgin olive oil
          • ⅓ cup Honey
          • 2 Tbsp Dijon mustard
          • 2 cups Red wine vinegar
          • 2 tsp Salt
          • 1⅓ tsp Ground black pepper
          • 1 tsp Ground white pepper
          • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
          • 2 qt Dried cranberries, finely chopped
          • 2 qt Golden raisins, seedless, finely chopped

          Ingredients
           

          50 Servings

            Weight

            • 4 lb 6 oz Quinoa, dry
            • - - Water
            • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
            • 4 lb *Fresh butternut squash, peeled, cubed ¾"
            • - - Canola oil
            • - - Ground ginger
            • - - Ground cinnamon
            • 12 oz Frozen orange juice concentrate
            • - - Extra virgin olive oil
            • - - Honey
            • - - Dijon mustard
            • - - Red wine vinegar
            • - - Salt
            • - - Ground black pepper
            • - - Ground white pepper
            • - - Fresh cilantro, finely chopped
            • 1 lb 4 oz Dried cranberries, finely chopped
            • 1 lb 4 oz Golden raisins, seedless, finely chopped

            Measure

            • 2 qt 3 cups Quinoa, dry
            • 1 gal 1½ qt Water
            • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
            • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
            • ½ cup Canola oil
            • 2 tsp Ground ginger
            • 1 Tbsp 2 tsp Ground cinnamon
            • 1½ cups Frozen orange juice concentrate
            • ⅔ cup Extra virgin olive oil
            • 2 Tbsp 2 tsp Honey
            • 1 Tbsp Dijon mustard
            • 1 cup Red wine vinegar
            • 1 tsp Salt
            • ⅔ tsp Ground black pepper
            • ½ tsp Ground white pepper
            • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
            • 1 qt Dried cranberries, finely chopped
            • 1 qt Golden raisins, seedless, finely chopped

            100 Servings

              Weight

              • 8 lb 12 oz Quinoa, dry
              • - - Water
              • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
              • 8 lb *Fresh butternut squash, peeled, cubed ½"
              • - - Canola oil
              • - - Ground ginger
              • - - Ground cinnamon
              • 1 lb 8 oz Frozen orange juice concentrate
              • - - Extra virgin olive oil
              • - - Honey
              • - - Dijon mustard
              • - - Red wine vinegar
              • - - Salt
              • - - Ground black pepper
              • - - Ground white pepper
              • - - Fresh cilantro, finely chopped
              • 2 lb 8 oz Dried cranberries, finely chopped
              • 2 lb 8 oz Golden raisins, seedless, finely chopped

              Measure

              • 1 gal 1½ qt Quinoa, dry
              • 2 gal 3 qt Water
              • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
              • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
              • 1 cup Canola oil
              • 1 Tbsp 1 tsp Ground ginger
              • 3 Tbsp 1 tsp Ground cinnamon
              • 3 cups Frozen orange juice concentrate
              • 1⅓ cups Extra virgin olive oil
              • ⅓ cup Honey
              • 2 Tbsp Dijon mustard
              • 2 cups Red wine vinegar
              • 2 tsp Salt
              • 1⅓ tsp Ground black pepper
              • 1 tsp Ground white pepper
              • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
              • 2 qt Dried cranberries, finely chopped
              • 2 qt Golden raisins, seedless, finely chopped

              Quantity
               

              50 Servings

                Weight

                • 4 lb 6 oz Quinoa, dry
                • - - Water
                • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                • - - Canola oil
                • - - Ground ginger
                • - - Ground cinnamon
                • 12 oz Frozen orange juice concentrate
                • - - Extra virgin olive oil
                • - - Honey
                • - - Dijon mustard
                • - - Red wine vinegar
                • - - Salt
                • - - Ground black pepper
                • - - Ground white pepper
                • - - Fresh cilantro, finely chopped
                • 1 lb 4 oz Dried cranberries, finely chopped
                • 1 lb 4 oz Golden raisins, seedless, finely chopped

                Measure

                • 2 qt 3 cups Quinoa, dry
                • 1 gal 1½ qt Water
                • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                • ½ cup Canola oil
                • 2 tsp Ground ginger
                • 1 Tbsp 2 tsp Ground cinnamon
                • 1½ cups Frozen orange juice concentrate
                • ⅔ cup Extra virgin olive oil
                • 2 Tbsp 2 tsp Honey
                • 1 Tbsp Dijon mustard
                • 1 cup Red wine vinegar
                • 1 tsp Salt
                • ⅔ tsp Ground black pepper
                • ½ tsp Ground white pepper
                • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                • 1 qt Dried cranberries, finely chopped
                • 1 qt Golden raisins, seedless, finely chopped

                100 Servings

                  Weight

                  • 8 lb 12 oz Quinoa, dry
                  • - - Water
                  • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                  • 8 lb *Fresh butternut squash, peeled, cubed ½"
                  • - - Canola oil
                  • - - Ground ginger
                  • - - Ground cinnamon
                  • 1 lb 8 oz Frozen orange juice concentrate
                  • - - Extra virgin olive oil
                  • - - Honey
                  • - - Dijon mustard
                  • - - Red wine vinegar
                  • - - Salt
                  • - - Ground black pepper
                  • - - Ground white pepper
                  • - - Fresh cilantro, finely chopped
                  • 2 lb 8 oz Dried cranberries, finely chopped
                  • 2 lb 8 oz Golden raisins, seedless, finely chopped

                  Measure

                  • 1 gal 1½ qt Quinoa, dry
                  • 2 gal 3 qt Water
                  • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                  • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                  • 1 cup Canola oil
                  • 1 Tbsp 1 tsp Ground ginger
                  • 3 Tbsp 1 tsp Ground cinnamon
                  • 3 cups Frozen orange juice concentrate
                  • 1⅓ cups Extra virgin olive oil
                  • ⅓ cup Honey
                  • 2 Tbsp Dijon mustard
                  • 2 cups Red wine vinegar
                  • 2 tsp Salt
                  • 1⅓ tsp Ground black pepper
                  • 1 tsp Ground white pepper
                  • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                  • 2 qt Dried cranberries, finely chopped
                  • 2 qt Golden raisins, seedless, finely chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 4 lb 6 oz Quinoa, dry
                    • - - Water
                    • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                    • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                    • - - Canola oil
                    • - - Ground ginger
                    • - - Ground cinnamon
                    • 12 oz Frozen orange juice concentrate
                    • - - Extra virgin olive oil
                    • - - Honey
                    • - - Dijon mustard
                    • - - Red wine vinegar
                    • - - Salt
                    • - - Ground black pepper
                    • - - Ground white pepper
                    • - - Fresh cilantro, finely chopped
                    • 1 lb 4 oz Dried cranberries, finely chopped
                    • 1 lb 4 oz Golden raisins, seedless, finely chopped

                    Measure

                    • 2 qt 3 cups Quinoa, dry
                    • 1 gal 1½ qt Water
                    • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                    • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                    • ½ cup Canola oil
                    • 2 tsp Ground ginger
                    • 1 Tbsp 2 tsp Ground cinnamon
                    • 1½ cups Frozen orange juice concentrate
                    • ⅔ cup Extra virgin olive oil
                    • 2 Tbsp 2 tsp Honey
                    • 1 Tbsp Dijon mustard
                    • 1 cup Red wine vinegar
                    • 1 tsp Salt
                    • ⅔ tsp Ground black pepper
                    • ½ tsp Ground white pepper
                    • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                    • 1 qt Dried cranberries, finely chopped
                    • 1 qt Golden raisins, seedless, finely chopped

                    100 Servings

                      Weight

                      • 8 lb 12 oz Quinoa, dry
                      • - - Water
                      • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                      • 8 lb *Fresh butternut squash, peeled, cubed ½"
                      • - - Canola oil
                      • - - Ground ginger
                      • - - Ground cinnamon
                      • 1 lb 8 oz Frozen orange juice concentrate
                      • - - Extra virgin olive oil
                      • - - Honey
                      • - - Dijon mustard
                      • - - Red wine vinegar
                      • - - Salt
                      • - - Ground black pepper
                      • - - Ground white pepper
                      • - - Fresh cilantro, finely chopped
                      • 2 lb 8 oz Dried cranberries, finely chopped
                      • 2 lb 8 oz Golden raisins, seedless, finely chopped

                      Measure

                      • 1 gal 1½ qt Quinoa, dry
                      • 2 gal 3 qt Water
                      • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                      • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                      • 1 cup Canola oil
                      • 1 Tbsp 1 tsp Ground ginger
                      • 3 Tbsp 1 tsp Ground cinnamon
                      • 3 cups Frozen orange juice concentrate
                      • 1⅓ cups Extra virgin olive oil
                      • ⅓ cup Honey
                      • 2 Tbsp Dijon mustard
                      • 2 cups Red wine vinegar
                      • 2 tsp Salt
                      • 1⅓ tsp Ground black pepper
                      • 1 tsp Ground white pepper
                      • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                      • 2 qt Dried cranberries, finely chopped
                      • 2 qt Golden raisins, seedless, finely chopped

                      Quantity
                       

                      50 Servings

                        Weight

                        • 4 lb 6 oz Quinoa, dry
                        • - - Water
                        • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                        • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                        • - - Canola oil
                        • - - Ground ginger
                        • - - Ground cinnamon
                        • 12 oz Frozen orange juice concentrate
                        • - - Extra virgin olive oil
                        • - - Honey
                        • - - Dijon mustard
                        • - - Red wine vinegar
                        • - - Salt
                        • - - Ground black pepper
                        • - - Ground white pepper
                        • - - Fresh cilantro, finely chopped
                        • 1 lb 4 oz Dried cranberries, finely chopped
                        • 1 lb 4 oz Golden raisins, seedless, finely chopped

                        Measure

                        • 2 qt 3 cups Quinoa, dry
                        • 1 gal 1½ qt Water
                        • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                        • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                        • ½ cup Canola oil
                        • 2 tsp Ground ginger
                        • 1 Tbsp 2 tsp Ground cinnamon
                        • 1½ cups Frozen orange juice concentrate
                        • ⅔ cup Extra virgin olive oil
                        • 2 Tbsp 2 tsp Honey
                        • 1 Tbsp Dijon mustard
                        • 1 cup Red wine vinegar
                        • 1 tsp Salt
                        • ⅔ tsp Ground black pepper
                        • ½ tsp Ground white pepper
                        • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                        • 1 qt Dried cranberries, finely chopped
                        • 1 qt Golden raisins, seedless, finely chopped

                        100 Servings

                          Weight

                          • 8 lb 12 oz Quinoa, dry
                          • - - Water
                          • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                          • 8 lb *Fresh butternut squash, peeled, cubed ½"
                          • - - Canola oil
                          • - - Ground ginger
                          • - - Ground cinnamon
                          • 1 lb 8 oz Frozen orange juice concentrate
                          • - - Extra virgin olive oil
                          • - - Honey
                          • - - Dijon mustard
                          • - - Red wine vinegar
                          • - - Salt
                          • - - Ground black pepper
                          • - - Ground white pepper
                          • - - Fresh cilantro, finely chopped
                          • 2 lb 8 oz Dried cranberries, finely chopped
                          • 2 lb 8 oz Golden raisins, seedless, finely chopped

                          Measure

                          • 1 gal 1½ qt Quinoa, dry
                          • 2 gal 3 qt Water
                          • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                          • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                          • 1 cup Canola oil
                          • 1 Tbsp 1 tsp Ground ginger
                          • 3 Tbsp 1 tsp Ground cinnamon
                          • 3 cups Frozen orange juice concentrate
                          • 1⅓ cups Extra virgin olive oil
                          • ⅓ cup Honey
                          • 2 Tbsp Dijon mustard
                          • 2 cups Red wine vinegar
                          • 2 tsp Salt
                          • 1⅓ tsp Ground black pepper
                          • 1 tsp Ground white pepper
                          • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                          • 2 qt Dried cranberries, finely chopped
                          • 2 qt Golden raisins, seedless, finely chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 4 lb 6 oz Quinoa, dry
                            • - - Water
                            • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                            • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                            • - - Canola oil
                            • - - Ground ginger
                            • - - Ground cinnamon
                            • 12 oz Frozen orange juice concentrate
                            • - - Extra virgin olive oil
                            • - - Honey
                            • - - Dijon mustard
                            • - - Red wine vinegar
                            • - - Salt
                            • - - Ground black pepper
                            • - - Ground white pepper
                            • - - Fresh cilantro, finely chopped
                            • 1 lb 4 oz Dried cranberries, finely chopped
                            • 1 lb 4 oz Golden raisins, seedless, finely chopped

                            Measure

                            • 2 qt 3 cups Quinoa, dry
                            • 1 gal 1½ qt Water
                            • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                            • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                            • ½ cup Canola oil
                            • 2 tsp Ground ginger
                            • 1 Tbsp 2 tsp Ground cinnamon
                            • 1½ cups Frozen orange juice concentrate
                            • ⅔ cup Extra virgin olive oil
                            • 2 Tbsp 2 tsp Honey
                            • 1 Tbsp Dijon mustard
                            • 1 cup Red wine vinegar
                            • 1 tsp Salt
                            • ⅔ tsp Ground black pepper
                            • ½ tsp Ground white pepper
                            • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                            • 1 qt Dried cranberries, finely chopped
                            • 1 qt Golden raisins, seedless, finely chopped

                            100 Servings

                              Weight

                              • 8 lb 12 oz Quinoa, dry
                              • - - Water
                              • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                              • 8 lb *Fresh butternut squash, peeled, cubed ½"
                              • - - Canola oil
                              • - - Ground ginger
                              • - - Ground cinnamon
                              • 1 lb 8 oz Frozen orange juice concentrate
                              • - - Extra virgin olive oil
                              • - - Honey
                              • - - Dijon mustard
                              • - - Red wine vinegar
                              • - - Salt
                              • - - Ground black pepper
                              • - - Ground white pepper
                              • - - Fresh cilantro, finely chopped
                              • 2 lb 8 oz Dried cranberries, finely chopped
                              • 2 lb 8 oz Golden raisins, seedless, finely chopped

                              Measure

                              • 1 gal 1½ qt Quinoa, dry
                              • 2 gal 3 qt Water
                              • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                              • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                              • 1 cup Canola oil
                              • 1 Tbsp 1 tsp Ground ginger
                              • 3 Tbsp 1 tsp Ground cinnamon
                              • 3 cups Frozen orange juice concentrate
                              • 1⅓ cups Extra virgin olive oil
                              • ⅓ cup Honey
                              • 2 Tbsp Dijon mustard
                              • 2 cups Red wine vinegar
                              • 2 tsp Salt
                              • 1⅓ tsp Ground black pepper
                              • 1 tsp Ground white pepper
                              • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                              • 2 qt Dried cranberries, finely chopped
                              • 2 qt Golden raisins, seedless, finely chopped

                              Quantity
                               

                              50 Servings

                                Weight

                                • 4 lb 6 oz Quinoa, dry
                                • - - Water
                                • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                                • - - Canola oil
                                • - - Ground ginger
                                • - - Ground cinnamon
                                • 12 oz Frozen orange juice concentrate
                                • - - Extra virgin olive oil
                                • - - Honey
                                • - - Dijon mustard
                                • - - Red wine vinegar
                                • - - Salt
                                • - - Ground black pepper
                                • - - Ground white pepper
                                • - - Fresh cilantro, finely chopped
                                • 1 lb 4 oz Dried cranberries, finely chopped
                                • 1 lb 4 oz Golden raisins, seedless, finely chopped

                                Measure

                                • 2 qt 3 cups Quinoa, dry
                                • 1 gal 1½ qt Water
                                • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                                • ½ cup Canola oil
                                • 2 tsp Ground ginger
                                • 1 Tbsp 2 tsp Ground cinnamon
                                • 1½ cups Frozen orange juice concentrate
                                • ⅔ cup Extra virgin olive oil
                                • 2 Tbsp 2 tsp Honey
                                • 1 Tbsp Dijon mustard
                                • 1 cup Red wine vinegar
                                • 1 tsp Salt
                                • ⅔ tsp Ground black pepper
                                • ½ tsp Ground white pepper
                                • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                                • 1 qt Dried cranberries, finely chopped
                                • 1 qt Golden raisins, seedless, finely chopped

                                100 Servings

                                  Weight

                                  • 8 lb 12 oz Quinoa, dry
                                  • - - Water
                                  • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                  • 8 lb *Fresh butternut squash, peeled, cubed ½"
                                  • - - Canola oil
                                  • - - Ground ginger
                                  • - - Ground cinnamon
                                  • 1 lb 8 oz Frozen orange juice concentrate
                                  • - - Extra virgin olive oil
                                  • - - Honey
                                  • - - Dijon mustard
                                  • - - Red wine vinegar
                                  • - - Salt
                                  • - - Ground black pepper
                                  • - - Ground white pepper
                                  • - - Fresh cilantro, finely chopped
                                  • 2 lb 8 oz Dried cranberries, finely chopped
                                  • 2 lb 8 oz Golden raisins, seedless, finely chopped

                                  Measure

                                  • 1 gal 1½ qt Quinoa, dry
                                  • 2 gal 3 qt Water
                                  • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                  • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                                  • 1 cup Canola oil
                                  • 1 Tbsp 1 tsp Ground ginger
                                  • 3 Tbsp 1 tsp Ground cinnamon
                                  • 3 cups Frozen orange juice concentrate
                                  • 1⅓ cups Extra virgin olive oil
                                  • ⅓ cup Honey
                                  • 2 Tbsp Dijon mustard
                                  • 2 cups Red wine vinegar
                                  • 2 tsp Salt
                                  • 1⅓ tsp Ground black pepper
                                  • 1 tsp Ground white pepper
                                  • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                                  • 2 qt Dried cranberries, finely chopped
                                  • 2 qt Golden raisins, seedless, finely chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 4 lb 6 oz Quinoa, dry
                                    • - - Water
                                    • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                    • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                                    • - - Canola oil
                                    • - - Ground ginger
                                    • - - Ground cinnamon
                                    • 12 oz Frozen orange juice concentrate
                                    • - - Extra virgin olive oil
                                    • - - Honey
                                    • - - Dijon mustard
                                    • - - Red wine vinegar
                                    • - - Salt
                                    • - - Ground black pepper
                                    • - - Ground white pepper
                                    • - - Fresh cilantro, finely chopped
                                    • 1 lb 4 oz Dried cranberries, finely chopped
                                    • 1 lb 4 oz Golden raisins, seedless, finely chopped

                                    Measure

                                    • 2 qt 3 cups Quinoa, dry
                                    • 1 gal 1½ qt Water
                                    • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                    • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                                    • ½ cup Canola oil
                                    • 2 tsp Ground ginger
                                    • 1 Tbsp 2 tsp Ground cinnamon
                                    • 1½ cups Frozen orange juice concentrate
                                    • ⅔ cup Extra virgin olive oil
                                    • 2 Tbsp 2 tsp Honey
                                    • 1 Tbsp Dijon mustard
                                    • 1 cup Red wine vinegar
                                    • 1 tsp Salt
                                    • ⅔ tsp Ground black pepper
                                    • ½ tsp Ground white pepper
                                    • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                                    • 1 qt Dried cranberries, finely chopped
                                    • 1 qt Golden raisins, seedless, finely chopped

                                    100 Servings

                                      Weight

                                      • 8 lb 12 oz Quinoa, dry
                                      • - - Water
                                      • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                      • 8 lb *Fresh butternut squash, peeled, cubed ½"
                                      • - - Canola oil
                                      • - - Ground ginger
                                      • - - Ground cinnamon
                                      • 1 lb 8 oz Frozen orange juice concentrate
                                      • - - Extra virgin olive oil
                                      • - - Honey
                                      • - - Dijon mustard
                                      • - - Red wine vinegar
                                      • - - Salt
                                      • - - Ground black pepper
                                      • - - Ground white pepper
                                      • - - Fresh cilantro, finely chopped
                                      • 2 lb 8 oz Dried cranberries, finely chopped
                                      • 2 lb 8 oz Golden raisins, seedless, finely chopped

                                      Measure

                                      • 1 gal 1½ qt Quinoa, dry
                                      • 2 gal 3 qt Water
                                      • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                      • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                                      • 1 cup Canola oil
                                      • 1 Tbsp 1 tsp Ground ginger
                                      • 3 Tbsp 1 tsp Ground cinnamon
                                      • 3 cups Frozen orange juice concentrate
                                      • 1⅓ cups Extra virgin olive oil
                                      • ⅓ cup Honey
                                      • 2 Tbsp Dijon mustard
                                      • 2 cups Red wine vinegar
                                      • 2 tsp Salt
                                      • 1⅓ tsp Ground black pepper
                                      • 1 tsp Ground white pepper
                                      • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                                      • 2 qt Dried cranberries, finely chopped
                                      • 2 qt Golden raisins, seedless, finely chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 4 lb 6 oz Quinoa, dry
                                        • - - Water
                                        • 3 lb 10 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                        • 4 lb *Fresh butternut squash, peeled, cubed ¾"
                                        • - - Canola oil
                                        • - - Ground ginger
                                        • - - Ground cinnamon
                                        • 12 oz Frozen orange juice concentrate
                                        • - - Extra virgin olive oil
                                        • - - Honey
                                        • - - Dijon mustard
                                        • - - Red wine vinegar
                                        • - - Salt
                                        • - - Ground black pepper
                                        • - - Ground white pepper
                                        • - - Fresh cilantro, finely chopped
                                        • 1 lb 4 oz Dried cranberries, finely chopped
                                        • 1 lb 4 oz Golden raisins, seedless, finely chopped

                                        Measure

                                        • 2 qt 3 cups Quinoa, dry
                                        • 1 gal 1½ qt Water
                                        • 2 qt 2 cups *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                        • 3 qt 2 cups *Fresh butternut squash, peeled, cubed
                                        • ½ cup Canola oil
                                        • 2 tsp Ground ginger
                                        • 1 Tbsp 2 tsp Ground cinnamon
                                        • 1½ cups Frozen orange juice concentrate
                                        • ⅔ cup Extra virgin olive oil
                                        • 2 Tbsp 2 tsp Honey
                                        • 1 Tbsp Dijon mustard
                                        • 1 cup Red wine vinegar
                                        • 1 tsp Salt
                                        • ⅔ tsp Ground black pepper
                                        • ½ tsp Ground white pepper
                                        • 2 Tbsp Fresh cilantro, finely chopped Option: Add additional for garnish.
                                        • 1 qt Dried cranberries, finely chopped
                                        • 1 qt Golden raisins, seedless, finely chopped

                                        100 Servings

                                          Weight

                                          • 8 lb 12 oz Quinoa, dry
                                          • - - Water
                                          • 7 lb 4 oz *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                          • 8 lb *Fresh butternut squash, peeled, cubed ½"
                                          • - - Canola oil
                                          • - - Ground ginger
                                          • - - Ground cinnamon
                                          • 1 lb 8 oz Frozen orange juice concentrate
                                          • - - Extra virgin olive oil
                                          • - - Honey
                                          • - - Dijon mustard
                                          • - - Red wine vinegar
                                          • - - Salt
                                          • - - Ground black pepper
                                          • - - Ground white pepper
                                          • - - Fresh cilantro, finely chopped
                                          • 2 lb 8 oz Dried cranberries, finely chopped
                                          • 2 lb 8 oz Golden raisins, seedless, finely chopped

                                          Measure

                                          • 1 gal 1½ qt Quinoa, dry
                                          • 2 gal 3 qt Water
                                          • 1 gal 1 qt *Fresh Granny Smith apples, peeled, cored, cubed ¾"
                                          • 1 gal 3 qt *Fresh butternut squash, peeled, cubed ½"
                                          • 1 cup Canola oil
                                          • 1 Tbsp 1 tsp Ground ginger
                                          • 3 Tbsp 1 tsp Ground cinnamon
                                          • 3 cups Frozen orange juice concentrate
                                          • 1⅓ cups Extra virgin olive oil
                                          • ⅓ cup Honey
                                          • 2 Tbsp Dijon mustard
                                          • 2 cups Red wine vinegar
                                          • 2 tsp Salt
                                          • 1⅓ tsp Ground black pepper
                                          • 1 tsp Ground white pepper
                                          • ¼ cup Fresh cilantro, finely chopped Option: Add additional for garnish
                                          • 2 qt Dried cranberries, finely chopped
                                          • 2 qt Golden raisins, seedless, finely chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
                                          • Combine quinoa and water 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. Refrigerate at 40 °F.
                                          • Combine apples, squash, and canola oil. Add half of the ginger and half of the cinnamon. Reserve remaining ginger and cinnamon for step 6. Toss well to coat.
                                          • Transfer apple/squash mixture to a sheet pan (18” x 26” x 1”).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Roast until squash is soft and slightly brown on the edges. DO NOT OVERCOOK.
                                            Conventional oven: 400 °F for 15-20 minutes.
                                            Convection oven: 400 °F for 12-15 minute.
                                          • Combine orange juice concentrate, olive oil, honey, mustard, vinegar, salt, black pepper, white pepper, cilantro, and remaining ginger and cinnamon. Whisk dressing until combined.
                                          • In steam table pan (12” x 20” x 4”) combine quinoa, apple/squash mixture, cranberries, raisins, and dressing. Mix well.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                            Option: garnish with additional chopped cilantro.
                                            Cover and refrigerate at 40 °F to allow flavors to combine.
                                          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                            Refrigerate until ready to serve.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Aztec Grain Salad USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz spoodle)
                                          Calories
                                          297.8
                                          Total Fat
                                           
                                          7.83
                                          g
                                          12
                                          %
                                          Saturated Fat
                                           
                                          0.91
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          58.43
                                          mg
                                          3
                                          %
                                          Total Carbohydrate
                                           
                                          53.56
                                          g
                                          18
                                          %
                                          Dietary Fiber
                                           
                                          5.56
                                          g
                                          23
                                          %
                                          Protein
                                           
                                          6.41
                                          g
                                          13
                                          %
                                          Vitamin A
                                           
                                          3391.52
                                          IU
                                          68
                                          %
                                          Vitamin C
                                           
                                          15.22
                                          mg
                                          18
                                          %
                                          Calcium
                                           
                                          44.35
                                          mg
                                          4
                                          %
                                          Iron
                                           
                                          2.36
                                          mg
                                          13
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Granny Smith apples: 4 lb 12 oz
                                          Butternut squash: 5 lb
                                          100 Servings:
                                          Granny Smith apples: 9 lb 8 oz
                                          Butternut squash: 10 lb

                                          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 19 lb
                                          About 2 gal 2 qt/2 steam table pans
                                          100 Servings:
                                          About 39 lb 8 oz
                                          About 5 gal/4 steam table pans