Cranberry and Cilantro Quinoa Salad

Prep Time 20 minutes
Cook Time 15  minutes
Level Easy
1/2-cup 48
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  • 1 1/2 qt. Water
  • 1 tsp. Salt
  • 1 1/2 lb. dry Quinoa, whole-grain, rinsed
  • 1 1/2 qt. Cranberry, sweetened, dried 2 lb.
  • 3 cups Carrots, minced
  • 1 1/2 qt. Pepper, red, bell, chopped
  • 1 cup Onion, red, finely chopped
  • 1 cup Cilantro, fresh, minced
  • 1 cup Juice, lime, fresh
  • 1/3 cup Oil, vegetable
  • 1 tsp. Salt
  • 1/8 tsp. Pepper, red, ground
Directions
  1. In a large pot, bring water and salt to a boil over high heat; stir in quinoa, reduce heat and bring to a simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  2. Remove from heat and transfer quinoa to a hotel pan. Cool to room temperature. Cover and refrigerate until ready to use.
  3. Add cranberries, carrots, peppers, onions and cilantro to chilled quinoa and stir to mix evenly.
  4. In a small bowl, mix together lime juice, oil, salt and pepper and pour over quinoa-cranberry mixture. Cover and refrigerate at least 2 hours before serving.
  5. To Serve: Scoop (#8) a 1⁄2 cup portion of salad into a bowl and serve. Does not need to be served cold.
Source
  1. Note: Created by Diane Swiontek of the Clayton School District in Clayton, WI for the Cranberry Marketing Committee USA / Wisconsin School Foodservice Cranberry Recipe Contest
Serving
  1. One serving provides 1⁄2 oz. eq. grains, 1⁄4 cup fruit, 1⁄8 cup red/orange vegetables
Nutrients per serving
  1. Calories 129 kcal, Total Fat 2.46 g, Saturated Fat 0.21 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 107.21 mg, Carbohydrate 24.40 g, Dietary Fiber 2.45 g, Protein 2.34 g, Vitamin C 25.96 mg, Calcium 23.21 mg, Iron 0.90 mg, Vitamin A 336.87 RE (1739.96 IU), 1.44% Calories from Saturated Fat
Cooling
  1. CCP: Cool to 70˚F or lower within 2 hours and from 70˚F to 40˚F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating
  1. CCP: Reheat to 165˚F or higher for 15 seconds, within 2 hours.
Sanitation instructions
  1. Wash hands and exposed parts of arms before handling food, after handling raw foods and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.
  • 1 1/2 qt. Water
  • 1 tsp. Salt
  • 1 1/2 lb. dry Quinoa, whole-grain, rinsed
  • 1 1/2 qt. Cranberry, sweetened, dried 2 lb.
  • 3 cups Carrots, minced
  • 1 1/2 qt. Pepper, red, bell, chopped
  • 1 cup Onion, red, finely chopped
  • 1 cup Cilantro, fresh, minced
  • 1 cup Juice, lime, fresh
  • 1/3 cup Oil, vegetable
  • 1 tsp. Salt
  • 1/8 tsp. Pepper, red, ground
Directions
  1. In a large pot, bring water and salt to a boil over high heat; stir in quinoa, reduce heat and bring to a simmer. Cover pot and cook until all liquid is absorbed (about 15 minutes).
  2. Remove from heat and transfer quinoa to a hotel pan. Cool to room temperature. Cover and refrigerate until ready to use.
  3. Add cranberries, carrots, peppers, onions and cilantro to chilled quinoa and stir to mix evenly.
  4. In a small bowl, mix together lime juice, oil, salt and pepper and pour over quinoa-cranberry mixture. Cover and refrigerate at least 2 hours before serving.
  5. To Serve: Scoop (#8) a 1⁄2 cup portion of salad into a bowl and serve. Does not need to be served cold.
Source
  1. Note: Created by Diane Swiontek of the Clayton School District in Clayton, WI for the Cranberry Marketing Committee USA / Wisconsin School Foodservice Cranberry Recipe Contest
Serving
  1. One serving provides 1⁄2 oz. eq. grains, 1⁄4 cup fruit, 1⁄8 cup red/orange vegetables
Nutrients per serving
  1. Calories 129 kcal, Total Fat 2.46 g, Saturated Fat 0.21 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 107.21 mg, Carbohydrate 24.40 g, Dietary Fiber 2.45 g, Protein 2.34 g, Vitamin C 25.96 mg, Calcium 23.21 mg, Iron 0.90 mg, Vitamin A 336.87 RE (1739.96 IU), 1.44% Calories from Saturated Fat
Cooling
  1. CCP: Cool to 70˚F or lower within 2 hours and from 70˚F to 40˚F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating
  1. CCP: Reheat to 165˚F or higher for 15 seconds, within 2 hours.
Sanitation instructions
  1. Wash hands and exposed parts of arms before handling food, after handling raw foods and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.

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