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Peppy Quinoa USDA Recipe for Family Child Care

This surprisingly peppy side dish combines spicy green chilies, cilantro, and toasted pepitas with the nutty flavor of quinoa, giving this dish a Latino flair that will spice up any menu.
CACFP CREDITING INFORMATION
½ cup provides ⅛ cup vegetable and 1¼ oz equivalent grains.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil, Roast
Season: Fall, Spring, Winter
6 Servings
Calories: 174

Ingredients

  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

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  • ⅛ cup Pepitas/Pumpkin seeds
  • 1¼ cups Quinoa, dry
  • 1 Tbsp Low-sodium chicken base
  • ½ cup Fresh onion, peeled, diced
  • ½ cup Canned diced green chilies
  • 2¼ tsp Fresh garlic, minced
  • ½ cup Fresh cilantro, chopped
  • ½ cup Fresh green onions, diced
  • 2 - 4 Tbsp Fresh lime juice (optional)

Instructions

  • Preheat oven to 350 °F.
  • Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.
  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2½ cups water, and chicken base in a small 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. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.
  • Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.
  • Toss in cilantro, green onions, pepitas, and optional lime juice to taste.
    Serve hot.

Nutrition

Serving: 0½ cup | Calories: 174 | Total Carbohydrate: 29g | Protein: 6g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 93mg | Dietary Fiber: 3g | Vitamin A: 244IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg