Quinoa Mango Salad

Grains
1 oz.

Veg
1/8 cup

Yield: 100 servings

Ingredients

Quinoa, plain, cooked

Water

1 ¾ gallons

Quinoa, white

7 ¾ pounds

Mango chunks IQF

1 ¾ cup

Peppers, red, sweet (bell), 1/4-inch diced

1 ¾ pound

Beans, black, canned, drained

4 ½ pounds

Onion, green, sliced

1 1/3 pound

Vinegar, apple cider

1 cup

Canola/olive oil blend

3/4 cup

Lime juice

3/4 cup

Pepper, black, ground

1 tablespoon

Method

1. 1.   Bring water to a boil.

   2.   Add quinoa. 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.

   CCP-Minimum internal temperature should be 140°F. or above.

   4.   Let quinoa sit for 5 minutes.  Fluff with a fork. 

   CCP-Hold hot (140°F. or above) or cool quickly (per HACCP) to internal temperature of 40°F. or below for service.

   5.   Dice mango into 1/4-inch pieces.

   6.   Toss mango, red pepper, green onions and black beans together.

   7.   Add tossed vegetables together into cooled quinoa. Toss to combine.

   8.   Mix together vinegar, oil, black pepper, and lime juice. Add to the cold vegetable and quinoa mixture.

   9.   Cover and chill for 2 hours before serving to allow flavors to mix.

   CCP-Hold refrigerated at internal temperature of 40°F. or below for service.

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