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

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.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

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.

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources