Peruvian Quinoa Stew

Serves: 
24

A quick-cooking, high-protein grain from Peru, quinoa (pronounced keen-wah) is readily available. Its mild, nutty taste and fluffy but chewy texture make it a good foil for spicy foods.

Ingredients

2 cups quinoa
1 qt. water
_ cup corn oil
2 qt. chopped onions
1 tbsp. chopped garlic
1_ cups diced celery
2 cups thinly sliced, bias-cut carrots
3 cups California ripe olives
1 qt. diced green bell pepper
1 qt. diced zucchini
2 qt. chopped tomatoes
1 qt. chicken stock
3 tbsp. cumin
2 tsp. chili powder
1 tbsp. coriander
1 tbsp. oregano
Cayenne, salt, and pepper, to taste

Steps

1. Rinse quinoa under cold running water. Transfer to heavy pot. Add water and simmer, covered, over medium-low heat until quinoa is soft, about 20 min. Remove from heat and reserve.

2. Sauté onion and garlic in corn oil in large pot, covered, for 5 min. Add celery and carrots to onions. Simmer, covered, for 5 min. Stir frequently. Add olives and next 8 ingredients. Simmer, covered, until vegetables are tender, about 10 min. Add reserved quinoa. Adjust seasoning with cayenne, salt, and pepper.

3. Serve in large shallow bowls garnished with cilantro sprigs and grated white cheese, if desired.

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources