Farmer's Market Quinoa

E-300-00 Cereals, Rices and Pasta Products

Green
Low
100 Portions
¾ cup (6-¼ oz)
Steam-Jacketed Kettle, 12 x 20 x 4-Inch Steam Table Pan (3)
15 - 20 min.

INGREDIENTS

ItemMeasureWeightApprox issue

WATER, WARM

1 gal + 2 qt

12 lb 4 oz

VEGETABLE BASE, LOW SODIUM

½ cup

6 oz

SWEET POTATO, SKIN ON, DICED, ½-INCH

2 gal + 3-¼ qt

12 lb 14 oz

12 lb 14 oz

MUSHROOMS, FRESH, DICED ½-INCH

1 gal + 2 qt

4 lb 6 oz

5 lb

PEPPERS, FRESH, RED BELL, DICED ½-INCH

3 qt

4 lb

4 lb 14 oz

PEPPERS, FRESH, GREEN BELL, DICED, ½-INCH

3 qt

4 lb

4 lb 14 oz

ONIONS, RED, DICED, ½-INCH

3 qt

3 lb 10 oz

4 lb

GARLIC, FRESH, PEELED, MINCED

1-½ cup

8-⅓ oz

9-⅔ oz

SALT

2 tbsp + 1 tsp

1-⅔ oz

PEPPER, BLACK, GROUND

1 tbsp + 2-½ tsp

0.45 oz

OIL, CANOLA

1 cup

7-¼ oz

SMART BALANCE, BUTTERY SPREAD

1 cup

7 oz

QUINOA, WHITE, DRY

3 qt

5 lb

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. Rehydrate vegetable base with warm water. Reserve for use in Step 4.
  3. In a steam jacketed kettle or stockpot, cook sweet potato, mushrooms, red and green bell peppers, onions, garlic, salt, and pepper in oil and smart balance for 3 minutes; stir occasionally. Add quinoa to vegetable mixture and cook for an additional 3 minutes; stir occasionally.
  4. Add the reserved vegetable stock to the vegetable-quinoa mixture. Bring to a boil; reduce to a simmer, cover and cook for 15 to 20 minutes or until the quinoa is cooked through and the liquid is absorbed. CCP: Internal temperature must reach 135°F (57°C) for 15 seconds.
  5. Transfer quinoa mixture to steam table pans for service; cover.  CP: Hold for hot service at 135°F (57°C).

RECIPE NOTES

  1. Two No. 10 scoops may be used for each portion.
  2. In Step 3, in the development of this recipe, Le Gout® brand vegetable soup base was used to prepare the stock.
  3. In Step 4, 1 cup of butter may be substituted for the Smart Balance.
  4. In Step 4, 4-¼ oz (¾ cup) granulated garlic, per 100 portions, may be substituted for the fresh, minced garlic.
  5. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories182
Carbohydrates30 g
Sugars*6 g
Protein5 g
Fat5 g
Saturated Fat0.7 g
Cholesterol0 mg
Sodium241 mg
Calcium44 mg
Fiber4.5 g
Combat Capabilities Development Command-Soldier Center // U17-238