Quinoa Mango Salad

Quinoa Mango Salad .jpg

Fruits, Grains, Vegetable, Snack/Side, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: 1/8 cup

Grain: 1 oz. eq.

Ingredients

Quinoa, plain, cooked

1 ¾ gallons Water

7 ¾ pounds Quinoa, white

1 ¾ cup Mango chunks IQF

1 ¾ pound Peppers, red, sweet (bell), 1/4-inch diced

4 ½ pounds Beans, black, canned, drained

1 1/3 pounds Onion, green, sliced

1 cup Vinegar, apple cider

3/4 cup Canola/olive oil blend

3/4 cup Lime juice

1 tablespoon Pepper, black, ground


Method

  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.

Source: Jeremy West, Greeley-Evans Weld County School District 6