Quinoa and Black Bean Salad with Cilantro Lime Dressing

Menu Part: 
Salad
Cuisine Type: 
Latin
Serves: 
8 side dish portions

Quinoa has grown from an unknown quantity to a staple. This recipe takes the super protein and pairs it with black beans, lime juice, jalapeño, tomato and peppers for a Latin twist.

Ingredients

1 cup quinoa
2 cups water
1/2 tsp. salt
2 cups black beans, cooked (If using canned beans,
drain and rinse well.)
1 jalapeño pepper, seeded, minced
2 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
1 tsp. cumin powder
1 tsp. coriander powder
2 tbsp. fresh cilantro, chopped
1/4 cup scallions, chopped
1 large tomato, diced
2 tbsp. freshly squeezed lime juice
1/4 cup olive oil
1 tsp. salt
Fresh ground pepper, to taste
Pinch cayenne or chili powder

Steps

1. Rinse quinoa well in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer.

2. Place quinoa in 2-qt. pot with water and salt. Bring to full boil. Cover tightly, turn flame to low and cook for 15 mins. Remove from heat and allow to sit, covered, for 5 mins. Fluff quinoa gently with fork and set aside to cool.

3. In medium bowl, mix quinoa with all remaining ingredients. Taste and adjust seasonings, as needed.

Recipe by Tim Fetter, Parkhurst Dining Services

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