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Aztec Grain Salad USDA Recipe for Schools

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.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
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: Boil, Roast
Season: Fall, Winter
50 Servings
Calories: 297.8

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

      -

      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

          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).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.

          Nutrition

          Serving: 1cup (8 fl oz spoodle) | Calories: 297.8 | Total Carbohydrate: 53.56g | Protein: 6.41g | Total Fat: 7.83g | Saturated Fat: 0.91g | Cholesterol: 0mg | Sodium: 58.43mg | Dietary Fiber: 5.56g | Vitamin A: 3391.52IU | Vitamin C: 15.22mg | Calcium: 44.35mg | Iron: 2.36mg