< Back to JSI Workshop Recipes

Facebook-f Linkedin-in Instagram

Peppy Quinoa

Peppy Quinoa
Peppy Quinoa
Print Recipe

Recipe HACCP Process:

#3 Complex Food Preparation

Serving Size:

1/2 cup
Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: USDA Team Nutrition’s Recipes for Healthy Kids Cookbook for Schools)

Ingredients
 

  • 4 lb Quinoa, uncooked
  • 1 gal + 2 cups Water
  • ¼ cup + ½ tsp Chicken broth, low sodium
  • 2 lb + 1 1/3 oz Onions, red, raw, finely chopped
  • 2 lbs + 5 ½ oz Diced green chilies
  • 1 Tbsp + 1 1/3 tsp Garlic, jarred, minced
  • 1 Tbsp + 1 1/3 tsp Salt, table
  • 1 cup + 2 tsp Cilantro, minced
  • 8 1/3 oz Onions, spring or scallions, sliced
  • 1 cup + 2 tsp Lime juice, raw

Instructions:
 

  1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  2. Heat a large sauce pot over medium-high heat for 1-2 minutes.
  3. Add oil, red onions, chilis and salt. Stir until fragrant and red onions begin to go translucent, then add the garlic and cook for another minute.
  4. Combine quinoa, water, and broth in a covered stockpot, or tilt skillet 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 appears when it is fully cooked.
  5. Before serving, toss in cilantro, green onions, and lime juice to the quinoa.
  6. Serve hot or refrigerate until served.
  7. Hold for hot service at 135°F or higher.
Alternatively, if stovetop is unavailable, prepare using the oven method:
  1. Pre-heat oven to 350°F.
  2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
  3. In the same hotel pan(s) quinoa will cook in, add oil, red onions, chilis, garlic and salt. Stir to coat the vegetables in the oil and put the pan in the oven for 8-10 minutes.
  4. Remove the pan and add the rinsed quinoa, hot water, and broth to the pan with the vegetables and cover the pan with a fitting lid or foil.
  5. Bake for 25-30 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear when it is fully cooked.
  6. Before serving, toss in cilantro, green onions, and lime juice to the quinoa.
  7. Serve hot or refrigerate until served.
  8. Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 153.89kcalCarbohydrates: 27.61gProtein: 5.77gFat: 2.4gSaturated Fat: 0.31gTrans Fat: 0gCholesterol: 0.58mgSodium: 309.56mgFiber: 3.72gSugar: 0.91g

Meal Component Information:

Grain – 1 oz equivalent

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.