Quinoa is paired with traditional, regional fall produce to create a unique flavor experience your students will love.
This is an autumn school food service recipe for Apples, local Honey, local Grains, and Butternut Squash.
Cooking and Prep Level: Complex.
- Prep Time1 hr 15 min
- Cook Time20 min
- Total Time1 hr 35 min
- Yield100
- Serving Size1 cup
- Energy298 cal
- HAACP Process2
Ingredients
- 8 lb 12 oz Quinoa
- 2 gal 3 qt Water
- 7 lbs 4 oz Apples, tart apples cored, peeled cubed ¾ inch
- 8 lbs Butternut Squash, peeled cubed ½ inch
- 1 cup Canola Oil
- 1 T 1 tsp Ground Ginger
- 3 T 1 tsp Ground Cinnamon
- 3 c Frozen Orange Juice Concentrate, thawed
- 1⅓ c Olive Oil
- ⅓ c local Honey
- 2 T Dijon Mustard
- 2 cups Red Wine Vinegar
- 2 tsp Salt
- 1⅓ tsp Black Pepper, ground
- 1 tsp White Pepper, ground
- ¼ cup Cilantro, finely chopped
- 2 lbs 8 oz Golden Raisins, finely chopped
- 2 lbs 8 oz Cranberries, finely chopped
Method
Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
Combine quinoa and water in a covered stockpot and bring to a boil. Reduce heat, simmer until water is absorbed, about 10-15 mins.
Combine apples, squash and canola oil. Add half the ginger and half the cinnamon. Reserve remaining spice. Toss well to coat.
Transfer apple mixture to a sheet pan. For 50 servings; 2 pans, for 100 servings; 4 pans.
CCP Heat oven: Conventional oven: 400 F , Convection oven: 400 F
Roast until squash is soft and slightly brown on edges. DO NOT OVERCOOK. Conventional oven: 400 F 15-20 mins. Convection oven: 400 F 12-15 mins
Combine orange juice, olive oil, honey, Dijon, vinegar, salt, peppers, cilantro and remaining cinnamon and ginger. Whisk until combined.
In steam table pan (12x20x4) combine cooked quinoa, apple/squash mixture, cranberries, raisins and dressing. Mix well. For 50 servings, use 2 pans. For 100 servings, use 4 pans.
Cover and refrigerate at 40 F to allow flavors to meld.
CCP: Cool to 41 F or lower within 4 hours. Refrigerate until service. Serve cold.
Quinoa (keen wa) is one of several ancient grains. Many ancient grains were worshipped and used by multiple ancient civilizations, from the Aztecs to the Greeks and Egyptians. Quinoa was called the “mother of all grains” and was considered sacred by the Inca people.
Ancient grains are rich in protein, omega-3 fatty acids, and antioxidants. Some, but not all, ancient grains are gluten-free. Amaranth, quinoa, buckwheat, millet, and teff are all gluten-free.
Nutrition Facts
- 100 servings per container
- Serving Size1 cup
- Amount per serving
- Calories298
- % Daily Value*
- Total Fat8 g10.26%
- Saturated Fat1 g5%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium58 mg2.52%
- Total Carbohydrate54 g19.64%
- Dietary Fiber26 g92.86%
- Total Sugars23 g