Peppy Quinoa

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. click on Students get to sample contest entrees, Thu december 16, 2010.

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Nutrition Facts

Serving size: 1

From Fat26.65%%
From Saturated Fat3.28%%
From Sugar2.80%


Ingredient 6 servings 50 servings
Water2 1/2 cup5QT+2/3 cup
Chicken LS flavor base Karlsburger #224012tsp1/4cup+3 TBSP
Quinoa, Uncooked1 1/4cup2 1/2 QT + 1/2 cup
Onions, Raw chopped1/3 cup2 3/4 cup
Canned Green Chilies, diced1/2 cup/4oz8 cups/32oz
Garlic Raw or minced2 cloves1/4cup +1 1/2 TBLS
Pepitas, Dried Shelled2 TBSP1 cup + 1 TBSP
Lime Juice,Raw4TBSP2 cups
Cilantro, Fresh Chopped1/3 cup3 cups
Onions, Spring or scallions (INCL Tops and Bulb) 1/3 cup2 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