Quinoa Tabbouleh

M-305-01 Salad, Salad Dressings and Relishes

Color Code: Green

Sodium: Low

Yield: 100 Portions

Each Portion: ½ cup (2-⅓ oz)

Cook Time: 2 hrs.

INGREDIENTS

Item	Measure	Weight	Approx issue
WATER	2-¼ qt + ½ cup	5 lb
QUINOA, WHITE, DRY	1 qt + ¾ cup	1 lb 12 oz
PARSLEY, FRESH	3-¾ qt	2 lb 8 oz	2 lb 10 oz
MINT, FRESH	1 qt + ¾ cup	8-½ oz	10-¼ oz
TOMATOES, CANNED, DICED	2-¾ qt	5 lb 1 oz	6- 28 oz can
JUICE, LEMON, BOTTLED	1-½ cup + 1 tbsp	13-¼ oz
ONION, YELLOW, FRESH	2-⅓ cup	11-¾ oz	13 oz
OIL, CANOLA	1-½ cup + 1 tbsp	11-¾ oz
SALT	1 tbsp + 2 tsp	1 oz

Prepare all fruits and vegetables in accordance with guideline card A-G-31. Remove bottom 1 to 2 inches of parsley. Remove mint leaves from stems. Dice onion ⅛-inch. Drain and roughly chop tomatoes.
In a large stockpot, bring water to a boil. Add quinoa, cover, and bring to a boil. Reduce heat and simmer quinoa covered for 13 to 15 minutes or until water is absorbed. Remove from heat and spread cooked quinoa on a sheet pan. CP: Refrigerate quinoa at 41°F (5°C) for 1 hour.
Working in batches, pulse parsley and mint in food processor, taking care not to over process into a paste. Set aside in a large bowl.
To the parsley and mint, add the cooled quinoa, tomatoes, lemon juice, onion, oil, and salt. Mix well to combine. Cover and CP: store under refrigeration at 41°F (5°C) for at least 1 hour before service. Serve immediately or CP: hold for cold service at 41°F (5°C).

Serving Suggestions: serve tabbouleh on sandwich or salad bar.
* Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

Calories71

Carbohydrates7 g

Sugars*1 g

Protein2 g

Fat4 g

Saturated Fat0.3 g

Sodium165 mg

Calcium31 mg

Fiber1.4 g