Lemony Herbed Quinoa

E-303-00 Cereals, Rices and Pasta Products

Green
Moderate
100 Portions
¾ cup (5-⅝ oz)
Steam-Jacketed Kettle, 12 x 20 x 2-½-Inch Steam Table Pans (3)
37 min.

INGREDIENTS

ItemMeasureWeightApprox issue

WATER, WARM

2-¾ gal

23 lb

VEGETABLE BASE, LOW SODIUM

½ cup

5 oz

ONIONS, YELLOW, DICED ½-INCH

1 gal + 1-¼ qt

6 lb 4 oz

7 lb

THYME LEAVES, DRIED

¼ cup + 1 tsp

0.51 oz

OIL, CANOLA

1 cup

7-½ oz

QUINOA, WHITE, DRY

1-½ gal

8 lb 12 oz

LEMON ZEST, FRESH

1 cup

1-¼ oz

SALT

¼ cup + 1 tbsp + 1 tsp

3-½ oz

PEPPER, BLACK, GROUND

2 tsp

0.14 oz

LEMON JUICE, FRESH

¾ cup

5-¾ oz

PARSLEY, FRESH, CHOPPED

3 cups

2-⅔ oz

3 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Reconstitute vegetable broth with warm water. Reserve for use in Step 5.
  3. In a steam-jacketed kettle or stock pot sauté onions and thyme in oil for 5 minutes or until onions are tender, stirring occasionally.
  4. Add quinoa to onion-thyme mixture; cook for 2 minutes, stirring occasionally.
  5. Add reserved vegetable broth, lemon zest, salt and pepper to quinoa mixture; mix until ingredients are incorporated. Bring liquid to a boil, reduce heat; cover and simmer for 25 to 30 minutes or until the quinoa has absorbed all of the liquid. CCP: Internal temperature must reach 135ºF (57ºC) for 15 seconds.
  6. Remove quinoa from heat and stir in lemon juice and parsley.
  7. Transfer 1 gal + 2-¼ qt (11 lb 11 oz) quinoa to each (12 x 20 x 2-½-inch) steam table pan.
  8. Serve immediately or CP: hold for hot service at 135ºF (57ºC).

RECIPE NOTES

  1. Le Gout Vegetable Base, Low Sodium was used in the development of this recipe. If using a different brand of vegetable base, refer to manufacturer’s label for reconstitution instructions.
  2. In Step 7, bottled lemon juice can be used to replace fresh lemon juice.
  3. *Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories187
Carbohydrates30 g
Sugars*1 g
Protein6 g
Fat5 g
Saturated Fat0.5 g
Cholesterol0 mg
Sodium421 mg
Calcium35 mg
Fiber3.5 mg
Combat Capabilities Development Command-Soldier Center // U17-238