Quinoa Bowl USDA Recipe for Family Child Care Homes

No ratings yet

Quinoa Bowl USDA Recipe for Family Child Care Homes

An ancient grain called quinoa with creamy avocado, hearty black beans, and a zesty soy ginger dressing becomes a tantalizing mix of flavors in every bite!

CACFP CREDITING INFORMATION

1 quinoa bowl provides ½ cup total vegetable (¼ cup additional vegetable, ⅛ cup beans, peas, and lentils, ⅛ cup red/orange vegetable, ⅛ cup other vegetable ), 2.00 oz eq meat/meat alternate, 2.00 oz eq grains.

SOURCE

USDA Standardized Recipes Project - 2024

Prep Time30

Cook Time20

Total Time50

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich, Plant-based/Vegan

Program Meal Component: Grains, Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils, Other Vegetables

Meal Service Temperature: Cold

Cooking Method: Simmer

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 495

Ingredients

6 Servings

1 lb Quinoa, dry
2 cups Water
¼ tsp Salt
⅓ cup Lime juice, fresh
2 Tbsp Rice vinegar, unseasoned
2 Tbsp Sesame oil
2 Tbsp Olive oil
2 tsp Soy sauce, low sodium
1 Tbsp Ginger, fresh, finely minced
1 cup Black beans, canned, low-sodium, rinsed, drained
1 cup Pepper, bell, red, fresh, small dice
¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
⅛ cup Onion, green, fresh, tops and bottom, sliced
¾ cup Avocado, mashed
6 eggs Eggs, large, hard-boiled, halved

-

6 Servings

1 lb Quinoa, dry
2 cups Water
¼ tsp Salt
⅓ cup Lime juice, fresh
2 Tbsp Rice vinegar, unseasoned
2 Tbsp Sesame oil
2 Tbsp Olive oil
2 tsp Soy sauce, low sodium
1 Tbsp Ginger, fresh, finely minced
1 cup Black beans, canned, low-sodium, rinsed, drained
1 cup Pepper, bell, red, fresh, small dice
¼ cup Cilantro, fresh, rinsed, stems removed, finely minced
⅛ cup Onion, green, fresh, tops and bottom, sliced
¾ cup Avocado, mashed
6 eggs Eggs, large, hard-boiled, halved

Instructions

Rinse quinoa thoroughly in a mesh strainer until water runs clear, not cloudy.
In a medium saucepan, bring water to a boil. Add quinoa and salt, and return to a boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes until water is completely absorbed. Note: When done, quinoa will be soft and a white ring will pop out of the kernel. Transfer cooked quinoa to a shallow pan and refrigerate to cool.
Critical Control Point:
Cool to 41˚F or lower within 4 hours.
Dressing: In a separate bowl combine lime juice, rice vinegar, sesame oil, olive oil, soy sauce, and ginger. Whisk together until ingredients are well combined.
In a medium bowl combine the black beans, bell peppers, cilantro, and green onions. Add the dressing and mix well. Let marinate for 1 hour.
Critical Control Point:
Cool to 41°F or lower within 4 hours.
Remove quinoa from refrigerator. Using an 8 oz spoodle, scoop 1 cup chilled quinoa into each bowl.
Using a No. 8 scoop, portion ½ cup of black bean mixture on top of quinoa.
Just before serving, top with 1 oz scoop of avocado and 1 hard-boiled egg sliced in half.
Serve immediately. Serve 1 quinoa bowl per person.

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

Nutrition