Aztec Grain Salad
By Ina C. and Michelle T. from Novi Meadows 6th Grade Upper Elementary School, Novi, MI.
Description
This South American high-protein grain, combined with aromatic, roasted squash, apples, and dried cranberries is served as a side dish and is a great addition to almost any entrée.
Nutrition Facts
Serving size: 226 gr. (8 oz.)
| Calories | 254 |
| From Fat | 27% |
| From Saturated Fat | 3% |
| From Sugar | 21% |
| Sodium | 37mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Butternut squash, raw, seeded, peeled, in 1/2 inch cubes | 1 3/4 cups/308 gr | 14 1/2 cups/2560 gr |
| Canola Oil | 1 tbsp/14 gr | 1/2 cup/117 gr |
| Granny Smith apples, peeled, cored, in 3/4 inch cubes | 1 3/4 cups/308 gr | 14 1/2 cups/2560 gr |
| Quinoa, white, dry, uncooked | 1 1/3 cups/210 gr | 11 cups/1750 gr |
| Dried cranberries, sweetened | 1/3 cup/42 gr | 2 3/4 cups/350 gr |
| Orange juice concentrate | 2 1/2 tbsp/30 gr | 1 1/4 cup/250 gr |
| Olive oil | 1 1/4 tbsp/15 gr | 2/3 cup/125 gr |
| Honey | 1 tsp/7 gr | 3 tbsp/58 gr |
| Dijon mustard | 1/3 tsp/1.6 gr | 2 3/4 tsp/13 gr |
| Salt | 1/10 tsp/0.4 gr | 1 tsp/3.5 gr |
| Ground pepper | 1 pinch/0.2 gr | 2/3 tsp/1.7 gr |
| Ground cinnamon | 1/2 tsp/1 gr | 4 tsp/8.3 gr |
Preparation
Preheat oven to 400 F. To cook quinoa, pour quinoa into small (for 6 servings) or large (for 50 servings) saucepan. Add water in a ratio of 1 part quinoa: 2 parts water, i.e.: for 50 servings use 11 cups dry quinoa and 22 cups water. Bring to a boil. Once water is boiling, turn down heat, cover with lid, and let simmer for 15-20 min. or until all water is absorbed into the quinoa. Let cool. Combine apple and squash cubes in a small (for 6 servings) or extra large (for 50 servings) stainless steel bowl. Add canola oil and toss well. Pour apple and squash mix onto a full size (for 50 servings) or half-size (for 6 servings) aluminum sheet pan and place in oven. Roast for 10-15 min. or until butternut squash is soft, yet still firm, and slightly brown on the edges. Let cool. In a small (for 6 servings) or large (for 50 servings) stainless steel bowl, combine: orange juice concentrate, olive oil, honey, Dijon mustard, salt, pepper, and cinnamon. Whisk into a dressing. In a small (for 6 servings) or large (for 50 servings) stainless steel food pan, combine: quinoa, apples/squash mix, cranberries, and dressing. Toss well to combine. Cover and refrigerate for at least 2 hours so flavors can combine. Serve chilled.
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