By Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.
The Mediterrean Quinoa Salad is a good addition to our 'Extra's' Serving line where students are offered an unlimited variety of Fresh and Chilled Fruits and Vegetables to complement their lunch.
It is a side salad that features a colorful variety of vegetables including red peppers, parsley, chopped cherry tomatoes & feta cheese in a light lemon based dressing
Serving size: 3/4 cup
|From Saturated Fat||6.33%|
|Ingredient||6 servings||50 servings|
|Quinoa||1 cup||2 qt|
|Chicken Broth, Low Salt||2 cup||1 gallon|
|Lemon Juice||2 tbs||1 cup|
|Vinegar, Red Wine||2 tbs||1/2 cup|
|Garlic, Fresh Chopped||1 tsp||2 tbs|
|Olive Oil||1 1/2 tbs||1/2 cup|
|Salt||1 tsp||1 tbs|
|Pepper, White Ground||1/4 tsp||1 tsp|
|Peppers, Sweet Red, Fresh, Chopped||1/2 cup||1 qt|
|Parsley, Raw, Chopped||2 tbs||1 cup|
|Green Onions, chopped, incl tops & bulbs||1/4 cup||1 cup|
|Red Onion, chopped||2 tbs||3/4 cup|
|Cherry Tomatoes, halved||1/2 cup||1 qt|
|Black Olives, sliced||2 tbs||1 cup|
|Feta Cheese, crumbled||1 tbs||1 cup|
Place quinoa in strainer and rinse under running water. Put quinoa and chicken broth in saucepan and bring to a boil. Cover and reduce to a simmer. Cook for 10-15 minutes or until all liquid is absorbed. Set aside to cool.
Combine lemon juice, vinegar, garlic, oil salt & pepper. Set aside.
Combine Veggies in a bowl. Stir in cooled quinoa, feta and dressing. Serve at room temperature or chilled.