By Janice S. and paul r. from Sartell Middle School, Sartell/ Minnesota.
This versatile whole grain can be prepared many different ways. Our recipe features this as a side dish. Packed with amino acids you are sure to enjoy this nutty flavored whole grain from South America. We've added ingredients like green chilies, cilantro and toasted pepitas to give it a Latino flair. Move over pasta Quiona is in the house!
Here are a the links to two local newspapers that featured our taste testing day.
www.thenewsleaders.com click on Students get to sample contest entrees, Thu december 16, 2010.
view the contents on
www.SCTimes.com , go to:
Serving size: 1
|From Saturated Fat||3.28%%|
|Ingredient||6 servings||50 servings|
|Water||2 1/2 cup||5QT+2/3 cup|
|Chicken LS flavor base Karlsburger #22401||2tsp||1/4cup+3 TBSP|
|Quinoa, Uncooked||1 1/4cup||2 1/2 QT + 1/2 cup|
|Onions, Raw chopped||1/3 cup||2 3/4 cup|
|Canned Green Chilies, diced||1/2 cup/4oz||8 cups/32oz|
|Garlic Raw or minced||2 cloves||1/4cup +1 1/2 TBLS|
|Pepitas, Dried Shelled||2 TBSP||1 cup + 1 TBSP|
|Lime Juice,Raw||4TBSP||2 cups|
|Cilantro, Fresh Chopped||1/3 cup||3 cups|
|Onions, Spring or scallions (INCL Tops and Bulb)||1/3 cup||2 cups|
1.)Preheat convection oven to 350 degrees. Spray a 4" SS steamtable pan (1/2 size-6 servings)4 " Full size for 50 Servings. Add water and chicken flavor base and wisk to blend.
2.)Add diced onion, green chilies, garlic and lime juice into steamtable pan and blend well. Cover pan with parchment paper and then seal with a sheet of tinfoil. Bake At 350 degrees. 20 minutes for 6 servings 30 to 45 minutes for 50. * Cooking time depends on oven load.
CCP;: Heat to 155 or higher for 15 seconds.
3.) Just prior to serving toss in cilantro, green onions and pepitas.
Serve with a 4oz. spoodle.
CCP: Hold at 140 degrees or higher