Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Rating: 
Salads B-25r
Makes: 50 or 100 Servings

Description

A nutritious whole grain called quinoa is mixed with a colorful variety of vegetables for a tasty side salad.
Lemon juice
1/2 cup
1 cup

1. Dressing: combine lemon juice, vinegar, garlic, oil, salt, and ground pepper. Mix well. Set aside.

Quinoa, dry
3 lb 6 oz
2 qt 1/2 cups
6 lb 12 oz
1 gal 1 cup

2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.

Low-sodium chicken broth
1 gal
2 gal

3. Combine quinoa and broth 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. Fluff. Cover and refrigerate at 40 °F.

Red wine vinegar
1/2 cup
1 cup
Fresh garlic, minced
2 Tbsp
1/4 cup
Extra virgin olive oil
1/2 cup
1 cup
Salt
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground white pepper
1 tsp
2 tsp
*Fresh red bell peppers, diced
11 oz
2 cups
1 lb 6 oz
1 qt

4. Combine red peppers, green onions, red onions, tomatoes, and black olives in a large bowl. Add dressing.

*Fresh green onions, diced
4 oz
1 cup
8 oz
2 cups
*Fresh red onions, diced
6 oz
1 cup
12 oz
2 cups
*Fresh cherry tomatoes, halved
1 lb 6 1/2 oz
1 qt
2 lb 13 oz
2 qt
Black olives, sliced
5 oz
1 cup
9 1/2 oz
2 cups
Feta cheese, crumbled
6 oz
1 cup
12 oz
2 cups

5. Mix in cooled quinoa. Fold in feta cheese and parsley.

*Fresh parsley, finely chopped
2 cups
2 1/2 oz
1 qt

6. Transfer to a steam table pan (12” x 20” x 2 ½”). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

7. Critical Control Point: Cool to 41 °F or lower within 4 hours. Cover and refrigerate until service.

8. Portion with 6 fl oz spoodle (¾ cup).

Serving

3/4 cup (6 fl oz spoodle) provides 1/8 cup other vegetable and 1 oz equivalent grains.

Notes

Our Story 
Bellingham Memorial Middle School in Bellingham, Massachusetts, serves over 800 students in grades 5-8. The school seeks to establish itself as an exemplary middle school by developing programs that are responsive to student needs.
 
The recipe challenge team held an afterschool cooking class. After a discussion on the value of healthy eating and a lesson on basic nutrition, the students went to work to create a recipe. The end result was a tasty side salad featuring a nutritious whole grain called quinoa, mixed with a colorful variety of vegetables, including red peppers, parsley, and cherry tomatoes. Feta cheese and a light lemon dressing complete the Mediterranean Quinoa Salad. What a party of flavor! 


Bellingham Memorial Middle School 
Bellingham, Massachusetts

School Team Members
School Nutrition Professional: Jeanne Sheridan, SNS 
ChefRodney Poles (Whole Foods Market, partner chef from Chefs Move to Schools chefsmovetoschools.org) 
Community Members:Karen Ring (Healthy Eating Specialist, Whole Foods Market) and Lauren Marciszyn, RD, LDN (Youth and Community Wellness Director, YMCA) 
Students:Dylan B., Elizabeth B., Taylin S., John G., and Nick D.
 
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
 
The grain ingredients used in this recipe must meet the Food and Nutrition Service whole grain-rich criteria.
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