Bean and Quinoa Salad with Avocado Dressing

Menu Part: 
Sauce
Cuisine Type: 
American
Serves: 
12

 

Team up healthy Quinoa wheat with great northern, kidney, pinto and black beans. Throw in some corn for a huge variety of colors, flavors and textures.

Yields: 12 servings | Serving Size: 1 cup | Prep Time: 25 minutes

Ingredients

Bush’s Beans mixture (Cannellini or Great Northern, Black, Kidney, Pinto), drained and rinsed, 3 cups Quinoa, cooked, 3 cups Grape tomatoes, halved, 3 cups Corn kernels, fresh, roasted, 2 cups Scallions, diced, 1 cup Feta cheese, crumbled, optional, 1 cup Avocado Cider Dressing (Yields 1-1/2 cups) Avocado, peeled and pitted, 1 large Shallot, 1 large Dijon mustard, 1-1/2 Tbsp Cider vinegar, 1/2 cup Canola oil, 1/2 cup Olive oil, 1/4 cup Fresh herb mixture, finely chopped (chives, parsley, cilantro), 1/4 cup Kosher salt and cracked black pepper, to taste

Steps

  1. Combine beans, quinoa, corn, tomatoes, scallions and, if desired, feta cheese.
  2. Add Avocado Cider Dressing. Toss gently to coat. Cover salad. Refrigerate at least 2 hours before serving. To serve: Place 1 cup baby salad greens on chilled plate. Top with 1 cup bean-quinoa salad. Accompany with herb-grilled chicken breast or fish filet over top of salad. Serve with extra Avocado Cider Dressing if desired.

To make Avocado Cider Dressing:

  1. In blender combine avocado, shallot, mustard and vinegar. Process until smooth. With motor running, slowly add oils until thickened and incorporated. Transfer dressing to a container with lid and stir in herbs. Season to taste. Cover. Refrigerate at least 2 hours before use. Use as directed above.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources