RECIPE DETAILS
Item ID: HK2266
Serving Description: 1/4 Cup
Food Category: Salads
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: HK2266
Serving Description: 1/4 Cup
Food Category: Salads
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced via partnership with the CIA Healthy Kids Collaborative
1. If using fresh mango, dice mango into chunks.
2. Dice the peppers and onions.
3. Drain the black beans.
Preparation
1. Bring water to a boil.
2. Add quinoa and stir to combine.
3. Return to a boil. Cover, reduce heat, and simmer for 10 minutes or until water is fully absorbed and quinoa is al dente, but completely cooked. Do not stir.
4. Let quinoa sit for 5 minutes and then fluff with a fork. Cool per HACCP SOP.
5. In a separate bowl, toss mango, red pepper, green onions, and black beans together.
6. Add tossed vegetables together into cooled quinoa and toss to combine.
7. In another bowl, make the dressing by mix together vinegar, oil, black pepper, and lime juice.
8. Add the dressing to the cold vegetable and quinoa mixture until quinoa mixture is evenly coated with dressing.
9. Cover and chill for 2 hours before serving to allow flavors to mix.
10. Cold hold for service.
Serving
Serving = 1/4 Cup
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0.25 | Calories: 181.06 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0.56% | |
| Red Orange: 0 | Grains: 1 | Sodium: 115.85 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
