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5 from 1 vote

Mediterranean Quinoa Salad (2nd Place Winner) USDA Recipe for Family Child Care Homes

A nutritious whole grain called quinoa is mixed with a colorful variety of vegetables for a tasty side salad.
CACFP CREDITING INFORMATION
¾ cup provides ⅛ cup vegetable and 1 oz equivalent grains.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Salad
Program Meal Component: Grains, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Spring
Multicultural Region: Europe
6 Servings
Calories: 166

Ingredients

  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

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  • 1 cup Quinoa, dry
  • 2 cups Low-sodium chicken broth
  • 2 Tbsp Lemon juice
  • 2 Tbsp Red wine vinegar
  • 1 tsp Fresh garlic, minced
  • 1½ Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ⅛ tsp Ground white pepper
  • ¼ cup Fresh red bell peppers, seeded, diced
  • 2 Tbsp Fresh green onions, diced
  • 2 Tbsp Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • 2 Tbsp Black olives, sliced
  • 2 Tbsp Feta cheese, crumbled
  • 1 Tbsp Fresh parsley, chopped

Instructions

  • Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth 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. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
  • In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.
  • Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.
  • Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled.

Nutrition

Serving: 0¾ cup | Calories: 166 | Total Carbohydrate: 23g | Protein: 7g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 278mg | Dietary Fiber: 3g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 0mg | Iron: 2mg