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Peppy Quinoa USDA Recipe for Child Care Centers

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 (No. 8 scoop) provides ⅛ cup vegetable and 1¼ oz equivalent grains.
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
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
25 Servings
Calories: 174.7

Ingredients

25 Servings

    Weight

    • - - Pepitas (pumpkin seeds), dried
    • 2 lb 1 oz Quinoa, dry
    • - - Water
    • 2½ oz Low-sodium chicken base
    • 8 oz Fresh onions, diced
    • 1 lb 3 oz Canned diced green chilies
    • 2 oz Fresh garlic, minced
    • 2½ oz Fresh cilantro, chopped
    • 1½ oz Fresh green onions, diced
    • - - Fresh lime juice (optional)

    Measure

    • ½ cup Pepitas (pumpkin seeds), dried
    • 1 qt Quinoa, dry
    • 2 qt 2 cups Water
    • 3 Tbsp Low-sodium chicken base
    • 1½ cups 1 Tbsp Fresh onions, diced
    • 2⅓ cups Canned diced green chilies
    • ¼ cup Fresh garlic, minced
    • 3½ cups Fresh cilantro, chopped
    • ½ cup Fresh green onions, diced
    • ½ to 1 cup Fresh lime juice (optional)

    50 Servings

      Weight

      • 3¾ oz Pepitas (pumpkin seeds), dried
      • 4 lb 2 oz Quinoa, dry
      • - - Water
      • 5 oz Low-sodium chicken base
      • 1 lb *Fresh onions, diced
      • 2 lb 6 oz Canned diced green chilies
      • 4 oz Fresh garlic, minced
      • 5 oz Fresh cilantro, chopped
      • 3 oz *Fresh green onions, diced
      • - - Fresh lime juice (optional)

      Measure

      • 1 cup Pepitas (pumpkin seeds), dried
      • 2 qt Quinoa, dry
      • 1 gal 1 qt Water
      • ¼ cup 2 Tbsp Low-sodium chicken base
      • 3 cups 2 Tbsp *Fresh onions, diced
      • 1 qt ⅔ cup Canned diced green chilies
      • ½ cup Fresh garlic, minced
      • 1 qt 3 cups Fresh cilantro, chopped
      • 1 cup *Fresh green onions, diced
      • 1 to 2 cups Fresh lime juice (optional)

      -

      25 Servings

        Weight

        • - - Pepitas (pumpkin seeds), dried
        • 2 lb 1 oz Quinoa, dry
        • - - Water
        • 2½ oz Low-sodium chicken base
        • 8 oz Fresh onions, diced
        • 1 lb 3 oz Canned diced green chilies
        • 2 oz Fresh garlic, minced
        • 2½ oz Fresh cilantro, chopped
        • 1½ oz Fresh green onions, diced
        • - - Fresh lime juice (optional)

        Measure

        • ½ cup Pepitas (pumpkin seeds), dried
        • 1 qt Quinoa, dry
        • 2 qt 2 cups Water
        • 3 Tbsp Low-sodium chicken base
        • 1½ cups 1 Tbsp Fresh onions, diced
        • 2⅓ cups Canned diced green chilies
        • ¼ cup Fresh garlic, minced
        • 3½ cups Fresh cilantro, chopped
        • ½ cup Fresh green onions, diced
        • ½ to 1 cup Fresh lime juice (optional)

        50 Servings

          Weight

          • 3¾ oz Pepitas (pumpkin seeds), dried
          • 4 lb 2 oz Quinoa, dry
          • - - Water
          • 5 oz Low-sodium chicken base
          • 1 lb *Fresh onions, diced
          • 2 lb 6 oz Canned diced green chilies
          • 4 oz Fresh garlic, minced
          • 5 oz Fresh cilantro, chopped
          • 3 oz *Fresh green onions, diced
          • - - Fresh lime juice (optional)

          Measure

          • 1 cup Pepitas (pumpkin seeds), dried
          • 2 qt Quinoa, dry
          • 1 gal 1 qt Water
          • ¼ cup 2 Tbsp Low-sodium chicken base
          • 3 cups 2 Tbsp *Fresh onions, diced
          • 1 qt ⅔ cup Canned diced green chilies
          • ½ cup Fresh garlic, minced
          • 1 qt 3 cups Fresh cilantro, chopped
          • 1 cup *Fresh green onions, diced
          • 1 to 2 cups Fresh lime juice (optional)

          Instructions

          • Roast pepitas in oven until light brown and aromatic:
            Conventional oven: 350 °F for 10 minutes
            Convection oven: 350 °F for 7 minutes
          • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
          • Combine quinoa, water, and base 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.
          • Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Transfer quinoa to steam table pan.
          • Add onions, chilies, and garlic. Mix well.
          • Cover pan with parchment paper and then seal with a sheet of aluminum foil.
          • Bake:
            Conventional oven: 350 °F for 40 minutes
            Convection oven: 350 °F for 30 minutes
            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Toss in cilantro, green onions, pepitas and optional lime juice to taste.
          • Hold for hot service at 135 °F or higher.
          • Portion with No. 8 scoop (½ 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: 0½ cup (No. 8 scoop) | Calories: 174.7 | Total Carbohydrate: 28.6g | Protein: 6.38g | Total Fat: 3.85g | Saturated Fat: 0.49g | Cholesterol: 0.28mg | Sodium: 93.07mg | Dietary Fiber: 3.42g | Vitamin A: 12.13IU | Vitamin C: 9.53mg | Calcium: 34.49mg | Iron: 2.31mg