Quinoa Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
Four sides or two entrée-size portions

This salad features veggies, greens and quinoa, hitting multiple flavor notes in each bite.

Ingredients

1 cup quinoa
3 cups water
½ tsp. sea salt
2 cups medium diced English cucumber
1 finely diced small red onion
2 medium diced vine-ripened tomatoes
1 jalapeños, seeded if desired, finely chopped
1 small bunch cilantro, chopped
1 tbsp. red wine vinegar
2 tbsp. fresh lime juice
3 tbsp. extra-virgin olive oil
2 cups fresh arugula
1 medium diced avocado
¼ tsp. fresh ground black pepper

Steps

  1. Place quinoa in bowl and cover with cold water. Let sit for five minutes. Drain through strainer, and rinse until water runs clear.
  2. Bring 3 cups water to a boil in medium saucepan. Add salt (½ to ¾ teaspoon) and quinoa. Bring back to a boil and reduce heat to low. Cover and simmer 15 minutes, or until quinoa is tender and translucent; each grain should have little thread.
  3. Drain off water in pan through strainer and return quinoa to pan. Cover pan with clean dishtowel, replace lid and allow to sit for 10 minutes. If making for freezer, uncover and allow cooling and then place in plastic bags. Flatten bags and seal.
  4. Meanwhile, place finely diced cucumber in colander and sprinkle with salt. Toss and let sit for 15 minutes. Rinse cucumber with cold water and drain on paper towels. If using onion, place in bowl and cover with cold water. Let sit for five minutes, then drain. Rinse with cold water and drain on paper towels.
  5. Combine tomatoes, jalapeños, cilantro, vinegar, lime juice and olive oil and pepper in bowl. Add cucumber and onion, season to taste with salt and add quinoa and arugula. Toss together and taste. Adjust seasonings as needed. Serve garnished with sliced avocado and cilantro.
Source: UW Health, University of Wisconsin-Madison

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources