Aztec Grain Salad USDA Recipe for Family Child Care Homes

3.50 from 2 votes

Aztec Grain Salad USDA Recipe for Family Child Care Homes

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.

CACFP CREDITING INFORMATION

1 cup provides ⅛ cup vegetable, ⅜ cup fruit, and 1 oz equivalent grains.

Prep Time15

Cook Time30

Total Time45

Course: Salad, vegetarian

Keyword: Recipes for Home, Home

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Salad

Program Meal Component: Grains, Vegetables, Fruits

Vegetable Subgroup: Red-Orange Vegetables

Meal Service Temperature: Cold

Cooking Method: Roast, Broil

Season: Fall, Winter

Multicultural Region: Mexico, Central and South America

6 Servings

Calories: 298

Ingredients

1½ cups Quinoa, dry
1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
1 Tbsp Canola oil
¼ tsp Ground ginger
¾ tsp Ground cinnamon
¼ cup Frozen orange juice concentrate
1½ Tbsp Extra virgin olive oil
1 tsp Honey
⅓ tsp Dijon mustard
2 Tbsp Red wine vinegar
⅛ tsp Salt
1 dash Ground black pepper
1 dash Ground white pepper
½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
⅓ cup Dried cranberries, finely chopped
⅓ cup Golden raisins, seedless, finely chopped

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1½ cups Quinoa, dry
1¾ cups Fresh granny smith apples, peeled, cored, cubed ¾”
1¾ cups Fresh butternut squash, peeled, seeded, cubed ½”
1 Tbsp Canola oil
¼ tsp Ground ginger
¾ tsp Ground cinnamon
¼ cup Frozen orange juice concentrate
1½ Tbsp Extra virgin olive oil
1 tsp Honey
⅓ tsp Dijon mustard
2 Tbsp Red wine vinegar
⅛ tsp Salt
1 dash Ground black pepper
1 dash Ground white pepper
½ tsp Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
⅓ cup Dried cranberries, finely chopped
⅓ cup Golden raisins, seedless, finely chopped

Instructions

Preheat oven to 400 °F.
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low 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 with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
Combine apples and squash in a large mixing bowl. Add canola oil, ⅛ tsp ginger, and ¼ tsp cinnamon. Toss well to coat.
Pour apples/squash mixture onto a large baking sheet and place in oven at 400 °F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.
In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro. Cover and refrigerate for about 2 hours. Serve chilled.

Nutrition