Quinoa with a Kick
By Debra R. and Becky R. from W. W. Jackson Middle School, North East ISD, San Antonio, TX.
Description
Quinoa with a Kick
This ancient Inca power house grain gets a spicy kick from an aromatic mixture of tomatoes, onions, cilantro and jalapeños. This south of the border blend is a real taste bud explosion.
Nutrition Facts
Serving size: 1/2 cup
| Calories | 122 |
| From Fat | 30% |
| From Saturated Fat | 3% |
| From Sugar | 6% |
| Sodium | 291mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Quinoa | 5 1/2 oz (150g) | 2# 13 oz (1258 g) |
| Vegetable Oil | 1 Tbsp | 1/2 c + 1 Tbsp |
| Chicken Base | 1 tsp | 3 Tbsp |
| Water | 3/4 cup + 2 Tbsp | 1 qt + 3 1/2 cup |
| Tomatoes, Canned Diced | 3/4 cup | 1 1/2 qt |
| Jalapenos, sliced, Canned | 2 Tbsp | 1 cup + 2 Tbsp |
| Onions, Fresh Fienely Chopped | 3 1/2 Tbsp | 1 3/4 cup + 2 Tbsp |
| Bell Pepper, Fresh, Finely Chopped | 1/4 cup | 2 1/4 cup |
| Cilantro | 2 tsp | 1/3 cup |
| Garlic Powder | 1/2 tsp | 1 1/2 Tbsp |
| Comino | 3/4 tsp | 2 Tbsp + 3/4 tsp |
| Salt | 1/4 tsp | 2 1/4 tsp |
| Pepper | 1/4 tsp | 2 1/4 tsp |
Preparation
CCP - Wash Hands before beginning food preparation.
In the blender or VCM blend the canned diced tomatoes and jalapenos. Set aside for later.
Finely chop the fresh onion, bell pepper and cilantro. Set aside for later.
Place oil and quinoa in cooking pan over medium to high heat.
Brown quinoa uncovered for 5-8 minutes, stir frequently to keep from burning.
Once the quinoa is browned add the water, chicken base, diced tomato/jalapeno blend, fresh onions, bell pepper, cilantro, garlic powder, comino, salt and pepper.
CCP - Bring ingredients to a boil, reduce heat to simmer and cover.
CCP – Simmer for 15-20 minutes until all liquid has been absorbed. Place in serving pan and fluff with a fork. (Avoid stirring with a spoon.) Final cooking temperature should be 135oF or above.
CCP. Hold Quinoa in warmer or on steam table between 135 0F and 165 0F. Check temperature during holding, if temperatures drop below 135 0F, rapidly reheat to 165 0F and return to warmer or steam table. (Reheat product only once).
*CCP – Critical Control Points
Hot Holding: All fully cooked foods being held for service will be maintained at or above a temperature of 135oF.
Corrective Action Hot Foods: All cooked food items being held for service that drop below 135oF must be removed from service until such time as they are reheated to 165oF. Any food not eaten after reheating must be discarded.
Leftover Notes: CCP - Cool from 135oF to 41 0F within 6 hours and refrigerator product no longer than 72 hours. Reheat to 165oF, taste test quality before serving.
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